Warm capsicum and tomato salad with olives
TM6 TM5 TM31

Warm capsicum and tomato salad with olives

4.6 (9 ratings)

Ingredients

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

Nutrition
per 1 portion
Calories
710.7 kJ / 169.2 kcal
Protein
5.4 g
Carbohydrates
8 g
Fat
11.6 g
Saturated fat
2.1 g
Fiber
5.8 g
Sodium
772.6 mg

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