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Ingredients
Method
- 300g roasted red capsicum peppers in oil, drained and sliced
- 175g chargrilled artichoke hearts in oil, drained and chopped
- 2 tsp shredded basil leaves
- 2 tsp balsamic vinegar
- Salt and pepper
- Simply mix the capsicum and artichoke hearts together in a salad bowl, and season with salt and pepper. Toss through the basil leaves, sprinkle over the balsamic, and add a little oil from the artichoke jar. Serve with crusty bread.
5 mins
6 serving
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