Artichoke Heart and Pepper Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 red peppers (deseeded and halved)
- 6 Tbsps olive oil
- 6 globe Artichoke
- lemon juice (from 1 lemon)
- 2 Tbsps chopped Basil
- 1 mixed greens
- ⅔ cup black Olives
- 1.333 cups soft Goat cheese (crumbled)
Preparation steps
1.
Heat the oven to 220C (200C fan) 425F, gas 7.
2.
Coat the peppers with about 2 tbsp oil and roast in the oven skin side up for about 15 minutes or until the skins start to blister and burn. Remove from the oven, put in a bowl and cover with cling film.
3.
Meanwhile, remove the outer leaves from the artichokes, trim the tops and stalks and cut in half lengthways. Using a sharp spoon, remove the hairy fibres from the middle.
4.
Bring a large pan of salted water to the boil and cook the artichokes for about 8 minutes or until tender. Drain well and set aside.
5.
Mix the remaining oil with the lemon juice, stir in the basil and season with salt and pepper.
6.
Remove the skins from the red peppers and roughly chop the flesh.
7.
Arrange the leaves, artichokes, peppers and olives on the serving plates, scatter over the goat cheese and drizzle with the dressing. Serve immediately.
