Appareils et accessoires
Warm capsicum and tomato salad with olives
Prép. 15min
Total 50min
6 portions
Ingrédients
-
yellow capsicums flesh pierced2
-
red capsicum flesh pierced1
-
fresh flat-leaf parsley leaves only2 sprigs
-
garlic cloves2
-
extra virgin olive oil (see Tips)40 g
-
dried bay leaf1
-
fennel seeds1 tsp
-
olives drained (see Tips)100 g
-
sherry vinegar (see Tips)20 g
-
sugar½ tsp
-
salt1 tsp
-
ground black pepper¼ tsp
-
jarred marinated artichoke hearts drained (approx. 100 g after draining)230 g
-
ripe tomatoes cut into wedges3
-
fresh basil leaves only, for garnishing
-
shaved Parmesan cheese to serve
Niveau
facile
Infos nut. par 1 portion
Sodium
772.6 mg
Protides
5.4 g
Calories
710.7 kJ /
169.2 kcal
Lipides
11.6 g
Fibre
5.8 g
Graisses saturées
2.1 g
Glucides
8 g
Vous aimez ce que vous voyez ?
Cette recette et plus de 100 000 autres vous attendent !
Créer un compte gratuitement Plus d’informationsÉgalement présenté dans
Barbecue
102 Recettes
Australie et Nouvelle-Zélande
Australie et Nouvelle-Zélande
Vous pourriez aussi aimer...
Warm Mediterranean couscous salad
30min
Vegetable bake with goat's feta
1h 30min
Beetroot, pear and blue cheese salad
1h 10min
Root vegetables with hazelnut pangrattato
40min
Risoni salad with artichoke and feta
25min
Superfood salmon salad
1h 5min
Grilled mushrooms with avocado and parsley dressing
20min
Salmon with yoghurt dressing
55min
Fennel, asparagus and camembert salad
30min
Mixed grain salad with lemon and honey dressing
55min
Spiced roasted cauliflower salad with minted yoghurt
1h
Quinoa tabouli
12h 40min