Roasted Red Pepper and Artichoke Salad
Serves 2
Prep Time 10 mins
Cooking 11 mins
Level low
Ingredients
- 2, large Red Capsicum
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Pinto's Pride Balsamic Vinegar
- Ground Black Pepper
- Red pepper flakes
- Lettuce Leaves
- 1 jar Mayor Quartered Artichokes
- 1/4 jar Mayor Green Pitted Olives
- Parsley
Slice the red peppers in slices, drizzle some olive oil and roast in hot oven until soft. When ready, leave to cool down. Meanwhile prepare the vinaigrette dressing by mixing the olive oil and the vinegar with some black pepper and chilli flakes and set aside. Roughly cut the lettuce leaves and place in 2 separate serving bowls. Top with the roasted red peppers, the artichokes, olives and add the dressing on top. Decorate with some fresh parsley.
