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Warm capsicum and tomato salad with olives
Prep. 15min
Total 50min
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
Fiber
5.8 g
Saturated fat
2.1 g
Carbohydrates
8 g
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Barbecue
102 Recipes
Australia and New Zealand
Australia and New Zealand
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