Quick & Easy

Antipasti salad with hummus dressing

Serve this salad accompanied with fine wines and good company for a perfect starter that your guests will never forget.
antipasti salad with hummus dressing
1H 20M



1.Preheat oven to 220°C/425°F.
2.To make the hummus dressing: Place chickpeas in medium bowl, cover with cold water; stand overnight. Drain chickpeas, place in small saucepan; cover with cold water. Bring to the boil; simmer, covered, about 50 minutes or until chickpeas are tender. Drain chickpeas over small heatproof bowl. Reserve ¼ cup cooking liquid; discard remaining liquid. Blend or process chickpeas with garlic, juice, tahini, oil and reserved cooking liquid until almost smooth; season to taste.
3.Combine eggplant and oil in small bowl; season. Cook eggplant, in batches, on heated oiled barbecue (or grill or grill pan) until browned.
4.Place prosciutto, in single layer, on baking paper-lined oven tray; top with another sheet of baking paper. Cover with a similar-sized oven tray to flatten prosciutto. Cook, in oven, about 10 minutes or until prosciutto is crisp.
5.Divide tomato, olives, cheese, parsley, radicchio, rocket, prosciutto and eggplant among plates; drizzle with dressing. Serve with grissini.

You can buy ready-made hummus from delis or supermarkets. You will need to buy one small radicchio to get the amount of leaves required for this recipe.


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