Ingredients
- Mixed vegetables (1 courgette, 1 aubergine, 1 red pepper)
- 2tbs vegetable oil
- 100ml white wine vinegar
- 100g caster sugar
- 250ml water
- 2tbs olive oil
- For the hummus:
- 1 tin cooked chickpeas
- 2 cloves garlic, grated
- 1tbs light tahini paste
- Juice and zest of half a lemon
- 1-2tbs olive oil
- Sea salt and black pepper
- 150g leftover sourdough baguette
- Sea salt
- 1tbs olive oil
- Olive oil/chilli oil to garnish
- Green olives, to garnish
- ½tsp paprika, to garnish
- Mint leaves, to garnish
- Start by grilling your vegetables. Place a griddle pan/frying pan on a high heat. Slice the courgette and aubergine into strips roughly 5mm thick. Remove the inner core from the red pepper, then cut into large bite-size pieces. Brush the mixed veg lightly with vegetable oil, then place on the hot griddle pan and cook for one to two minutes each side on a high heat (can do in batches), enough to char the veg on both sides, then remove them from the pan and set aside.
- Place the white wine vinegar, caster sugar, water and olive oil in a small saucepan and heat until the sugar has dissolved, then remove from the heat.
- Place the charred veg in a large jar and pour the pickling juice on top until covered. Allow to cool, then store in the fridge.
- To make the hummus, strain the chickpeas and add them to a food processor along with the garlic, tahini, lemon juice, lemon zest and olive oil. Season with salt and pepper and blend to a smooth paste. Adjust the seasoning with some more lemon juice and salt.
- Preheat the oven to 180 degrees. Thinly slice the bread and place on a baking tray. Season with salt and drizzle with olive oil, then place in the oven. Cook for 10 minutes until golden brown, then remove and allow to cool.
- To serve, spoon the hummus into a serving bowl. Add some of the pickled veg around the side and some sliced green olives. Finish with some more olive oil/chilli oil, some paprika, mint leaves and serve with the crostini.
