This is a brilliant store cupboard salad as it requires a limited number of fresh ingredients – and it’s also fab if you have guests and your fridge is full to bursting as you don’t need to loads of chilled produce!
I love this salad with the Freekeh and Quinoa Seed Salad as they complement each other so beautifully. This is certainly a go-to for BBQ’s and is also great side or filling with a baked sweet or regular potato. I love the creamy, salty feta but make it vegan by leaving this off and you will still have a delicious salad.
Couple of tips – I like to use the olive oil which the artichokes come in for the dressing and I buy a fig balsamic locally which has a beautiful sweetness and no colour. If you can’t get hold of this, use a straight forward balsamic instead. For convenience, I use the roasted red peppers in a jar, because they are lovely and soft and have a slightly sweet but sour tang too plus they come without any skin and the soft texture compliments the rest of the salad. If you have lots of red peppers you can always roast and remove the skins and seeds then slice. This salad looks best laid out on a platter but can of course be placed in a bowl.
Roasted Artichoke and Red Pepper Salad
- For the dressing:
- 1 finely chopped shallot
- 1 tablespoon of lemon juice
- 1 tablespoon white wine vinegar
- 1 tablespoon of olive oil
- 2 tablespoons of fig balsamic
- For the salad:
- 280g jar of roasted artichokes in olive oil, in ¼ ‘s if not already cut
- 2 large, or 4 small, roasted red peppers from a jar
- 200g feta, crumbled
- 20 black olives, halved
- Handful of chopped parsley
- Step 1 Make the dressing by combining all the ingredients in a small jar or tub and shaking well. Ideally allow to mingle for at least an hour before serving, it can be made the night before. This is helps soften the shallot.
- Step 2 Construct the salad by laying all the ingredients on a platter, well mixed.
- Step 3 Just before serving spoon over the dressing so the salad is well covered.