Roasted red pepper and artichoke salad
This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Perfect served with couscous on the side.
Ingredients
- 300g/10½oz roasted red peppers in oil, drained and sliced
- 175g/6oz chargrilled artichoke hearts in oil, drained and chopped
- 2 tsp shredded fresh basil leaves
- 2 tsp balsamic vinegar
- salt and freshly ground black pepper
Method
Mix the peppers and artichokes together in a bowl and season with salt and pepper. Add a little oil from the jar, if needed, along with the basil leaves and balsamic vinegar.
Recipe Tips
The salad can be stored, covered, in the fridge for 1–2 days.
