Tomato and roasted pepper salad

200g hummus (use your favourite recipe or try ARKET’s yellow pea hummus)
125g vegan mayonnaise
250g salad mix (romaine and rocket)
425g mixed heirloom tomatoes
1 cucumber
3 roasted red bell peppers (with juice)
250g cooked/canned legumes mix (use your favourite beans/lentils)
45g pickled red onion
3tbsp capers
1 bunch of parsley leaves, chopped
1tbsp tahini
1–2tbsp Japanese soy sauce/gluten-free soy sauce
1tbsp Dijon mustard
2tbsp apple cider vinegar
50ml olive oil
Croutons from 3 bread slices (optional)
Basil leaves for garnish
Lemon zest
Salt and pepper to taste

1. Preheat the oven to 170°C. Cut the bell peppers in half and remove the green top, white membrane and seeds. Cut the peppers into chunky bite-sized pieces. Transfer to a tray and sprinkle some salt, black pepper and olive oil (you can also use garlic-flavoured oil). Roast in the oven at 170°C for 20–30 mins until tender with a bit of colour. Let it cool on the tray.

2. Prepare the legumes dressing by mixing 125g vegan mayonnaise with 1tbsp tahini and 1-2tbsp soy sauce. Add chopped parsley leaves and black pepper to taste. The dressing should be creamy but runny enough to easily mix with the legumes – if needed, thin out with water to get the right texture. Using a spoon, gently combine the dressing with your choice of cooked/canned legumes (250g) and set aside. If you have any dressing over, you can store it in the fridge for about 1 week.

3. For the tomato dressing, cut 125g tomatoes into quarters and mix them in a blender with 1tbsp Dijon mustard and 2tbsp apple cider vinegar until completely pureed. Continue blending while slowly adding 50ml olive oil and a pinch of salt until emulsified. You can store this dressing in the fridge for about 3 days.

4. Rinse the salad mix, cut romaine into strips, and the remaining tomatoes and cucumber into chunks. In a bowl, spread the hummus to create a hearty base. Assemble the dish by adding the salad mix, tahini legumes, chopped vegetables, pickled onion and croutons. Top with capers, basil leaves and a touch of lemon zest. Finish the creation with a generous drizzle of tomato dressing, freshly ground pepper and a pinch of salt.