CookEat Recipe
Pepper and Artichoke Salad with Olives
Pepper, artichoke hearts and courgette are arranged with radish and parsley. Mint and black olives are added during assembly, with olive oil finishing the dressed salad.
Method
Steps
Step 1
Use 180 g canned artichoke hearts, drained and quartered. Wash and dry sweet bell pepper, courgette, radishes and herbs. Deseed and dice pepper, thinly slice courgette and radishes, chop mint and parsley and pit and slice drained olives.
Step 2
Reserve 1 teaspoon of the measured olive oil. Whisk remaining oil and all vinegar with both herbs. Toss all vegetables, artichokes and olives with dressing.
Step 3
Drizzle with the reserved teaspoon of oil and serve six side portions.
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