Pepper Salad with Hummus

A fabulous hummus salad, served with diced red and green pepper, deseeded and diced red chilli, chopped carrot and red onion, plus a bistro salad of green and purple lettuce, finely chopped beetroot, and spring onion.

The vegetable salad was soused in a little olive oil and malt vinegar for an hour or so, with a generous pinch of oregano, plus a squeeze of lime juice. Occasionally tossed.

Dress with black pepper when served.