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

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Barbecue 102 Recipes
Australia and New Zealand

You might also like...

Quinoa with mixed greens and yoghurt dressing

35min

Fennel, freekeh and orange salad

2 h 25min

Superfood salmon salad

1 h 5min

Tomatoes with wasabi dressing

10min

Jewelled quinoa salad

1 h 35min

Fresh fennel salad

10min

Raw cauliflower tabouli

30min

Salmon niçoise salad

35min

Whole cauliflower with pea purée

40min

Sweet potato and grain salad

1 h 30min

Mixed tomato and labne salad

24 h 20min

Spiced roasted cauliflower salad with minted yoghurt

1 h