• 1 red pepper, diced

• 1 aubergine, cut into 2cm pieces

• 1 courgette, cut into 2cm pieces

• 1 tbsp olive oil

• 400g can cannellini beans, drained and rinsed

• ½ x 25g pack parsley, chopped

• 100g red pepper houmous

• Juice ½ lemon

• 85g pack baby kale

1. Preheat the oven to 200ºC, gas mark 6. Toss the pepper, aubergine and courgette with the oil and spread onto a baking tray, season and roast for 15 minutes. Cool slightly and toss in the beans and half the parsley.

2. Mix the houmous with the lemon juice. Toss the vegetables into the baby kale and place on a serving plate. Drizzle over the houmous dressing and sprinkle with the remaining chopped parsley.