Roasted Pepper and Artichoke Salad
- 300g roasted red capsicum peppers in oil, sliced
- 175g chargrilled artichoke hearts in oil, chopped
- 2 tbsp shredded basil leaves
- 2 tsp balsamic vinegar
- Salt and pepper
- Crusty bread to serve
- Mix the peppers and artichoke hearts together in a salad bowl, along with a little of the oil from the jar. Season well with salt and pepper, splash over the balsamic, and sprinkle in the basil leaves. Toss well, and serve with crusty bread on a hot day. Yes!
5 mins
6 serving