Globe Artichoke & Roasted Capsicum Salad

Globe Artichoke & Roasted Capsicum Salad
Preparation time is 45minutes
Cook time is 45minutes
Total time is 1hours 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4

10 Ingredients

Number of servings
4
  • 2 cloves garlic, minced
  • 1/2 cup olives
  • 8 globe artichokes
  • 4 red capsicum
  • 1/2 cup red onion, sliced
  • 1 Cos lettuce
  • 1/4 cup white wine vinegar
  • 1/3 cup balsamic vinegar
  • 1tablespoons fresh basil, chopped
  • 1tablespoons fresh rosemary, chopped

Nutrition per serving

508 Kilojoules or 121 Calories
6% of daily energy intake*
Protein
3.8grams
Fat
3.5grams
Carbs
13.5grams
Sugars
10.6grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Slice artichoke tops off crosswise. Trim stems and thorns and discard lower leaves. Boil or steam for about 30 minutes.

Step 2 of 5

Drain and cool. Halve lengthways and scoop out centre. Remove outer leaves. Trim hearts and slice thinly. Cover and set aside.

Step 3 of 5

Grill whole capsicums until charred on all sides. Remove and place in a paper bag for 15 minutes to steam skins. Remove stems, seeds and ribs. Peel off skin and slice capsicum into strips. Reserve a quarter of the strips for dressing.

Step 4 of 5

To assemble salad, arrange lettuce leaves on a plate. Top with sliced artichoke hearts, capsicum strips, onion and olive.

Step 5 of 5

For dressing, process reserved capsicum with vinegars, garlic, basil and rosemary until well blended and nearly smooth. Drizzle over salad.

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