Hummus & Roast Vegetable Plate with Toasted Sourdough

Ingredients

For 2 portions

• 🥣 200ml hummus
• 🍞 160g sourdough bread
• 🥬 200g green cabbage
• 🍅 150g cherry tomatoes
• 🫑 1 medium red bell pepper
• 🪴 150g green beans
• 🥬 60g spinach
• 🧄 1 clove garlic
• 🏺 3 Tbsp olive oil
• 🍋 1 Tbsp lemon juice
• 🌰 15g pumpkin seeds
• 🫑 0.5 Tsp paprika
• 🧂 0.5 Tsp salt

Method

1. Preheat the oven to 220 °C (200 °C fan).
2. Cut the cabbage into 2 thick wedges, keeping the core so they hold together. Cut the pepper into strips. Toss the cabbage, pepper and cherry tomatoes with 2 tablespoons of the oil and half the salt on a baking tray.
3. Roast for 20–25 minutes, turning the cabbage once, until charred at the edges and tender.
4. Meanwhile, toast the seeds in a dry pan for 2–3 minutes until they pop. Trim the green beans.
5. Boil the green beans for 4 minutes and drain. Heat the remaining oil in a frying pan, add the sliced garlic for 30 seconds, then the beans and spinach. Toss for 1–2 minutes until the spinach wilts. Season with the remaining salt and the lemon juice.
6. Griddle or toast the sourdough slices until charred in stripes.
7. Spread the hummus onto two plates with the back of a spoon, sprinkle with paprika and the toasted seeds. Arrange the roast vegetables, green beans and toast alongside and serve warm.