Warm capsicum and tomato salad with olives

Warm capsicum and tomato salad with olives

4.7 20 rating

Prep. 15 min

Total 50 min

6 portions

Ingredients

yellow capsicums flesh pierced
2
red capsicum flesh pierced
1
fresh flat-leaf parsley leaves only
2 sprigs
garlic cloves
2
extra virgin olive oil (see Tips)
40 g
dried bay leaf
1
fennel seeds
1 tsp
olives drained (see Tips)
100 g
sherry vinegar (see Tips)
20 g
sugar
½ tsp
salt
1 tsp
ground black pepper
¼ tsp
jarred marinated artichoke hearts drained (approx. 100 g after draining)
230 g
ripe tomatoes cut into wedges
3
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!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Barbecue 102 Recipes
Australia and New Zealand

You might also like...

Superfood salmon salad

1 godz. 5 min

Cedar-wrapped pork with rosemary

40 min

Whole cauliflower with pea purée

40 min

Seared tuna on chilli bean mash

35 min

Asparagus and broad bean salad

25 min

Spring greens with grapefruit

30 min

Beetroot, pear and blue cheese salad

1 godz. 10 min

Grilled eggplant with lime and ginger dressing

30 min

Steamed greens with lemon feta

20 min

Zingy avocado and lime dip

10 min

Spiced roasted cauliflower salad with minted yoghurt

1 godz.

Tuna nicoise salad (gut health)

1 godz. 15 min