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Warm capsicum and tomato salad with olives

Warm capsicum and tomato salad with olives
4.7 21 ratings
Prep. 15 min
Total 50 min
6 portions
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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

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Australia and New Zealand

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