Warm capsicum and tomato salad with olives

Warm capsicum and tomato salad with olives

4.7 18 évaluations

Préparation 15min

Total 50min

6 portions

Ingrédients

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

Infos nut. par 1 portion

Calories 169.2 kcal / 710.7 kJ

Protides 5.4 g

Lipides 11.6 g

Glucides 8 g

Fibre 5.8 g

Graisses saturées 2.1 g

Sodium 772.6 mg

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Également présenté dans

Barbecue 102 Recettes
Australie et Nouvelle-Zélande

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