Devices & Accessories
Warm capsicum and tomato salad with olives
Prep. 15 min
Total 50 min
6 portions
Ingredients
-
yellow capsicums flesh pierced2
-
red capsicum flesh pierced1
-
fresh flat-leaf parsley leaves only2 sprigs
-
garlic cloves2
-
extra virgin olive oil (see Tips)40 g
-
dried bay leaf1
-
fennel seeds1 tsp
-
olives drained (see Tips)100 g
-
sherry vinegar (see Tips)20 g
-
sugar½ tsp
-
salt1 tsp
-
ground black pepper¼ tsp
-
jarred marinated artichoke hearts drained (approx. 100 g after draining)230 g
-
ripe tomatoes cut into wedges3
-
fresh basil leaves only, for garnishing
-
shaved Parmesan cheese to serve
Difficulty
easy
Nutrition per 1 portion
Sodium
772.6 mg
Protein
5.4 g
Calories
710.7 kJ /
169.2 kcal
Fat
11.6 g
Fibre
5.8 g
Saturated Fat
2.1 g
Carbohydrates
8 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Barbecue
102 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Fattoush with grilled haloumi
5 h
Mixed tomato and labne salad
24 h 20 min
Beetroot, pear and blue cheese salad
1 h 10 min
Eggplant cannelloni
1 h 35 min
Tomatoes with wasabi dressing
10 min
Beetroot and carrot salad with vincotto dressing
10 min
Chipotle bean and corn salad
40 min
Crunchy seeded broccoli
40 min
Jalapeño and lime chicken burger with corn smash
1 h 15 min
Dukkah eggs with asparagus and feta
30 min
Spinach salad with crunchy quinoa and green goddess dressing
2 h 50 min
Asparagus and broad bean salad
25 min