Preparation time
less than 30 mins
Cooking time
no cooking required
Serves
Serves 6
This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Perfect served with couscous on the side.
Mary Berry recipes
From
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.