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®.

Sign up for free More information

Also featured in

Barbecue 102 Recipes
Australia and New Zealand

You might also like...

Pipi and squid "paella" (Diabetes, TM6)

45 min

Firecracker stuffed butternut pumpkin

55 min

Bean and broccoli fritters with mango salad (Diabetes)

25 min

Super green pasta (Darren Robertson)

30 min

Tacos with vegetables and kidney beans (Thermomix® Cutter)

30 min

Figs with spiced custard and nougat cream

40 min

Hazelnut and herb stuffed cauliflower

55 min

Freekeh salad with pickled avocado

25 h

Prawn and trout terrine with horseradish cream

3 h 25 min

Sun-dried tomato and pepita bread

2 h

Porcini pepperleaf paté (Andrew Fielke)

2 h 50 min

Smoky chipotle beans

30 min