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PEPPER AND ARTICHOKE SALAD WITH CAPERS AND PINE NUTS

A great side salad, starter or light lunch. This recipe from Sophie at the Corner Plot is an easy way of making the most of the in season artichokes.
READY IN

25 mins

COOKING TIME

20 mins

PREP TIME

5 mins

SERVES

2 people

ingredients

  • 2 large Spanish peppers (yellow and red)
  • 2 artichokes in olive oil, quartered
  • 1 clove of garlic, sliced
  • Handful of Brindisa Empeltre Black Olives
IN STOCK
  • 1 tbsp of baby capers
  • 1 tbsp toasted pine nuts
  • Vinaigre de Chardonnay Wine Vinegar or Valdespino Sherry vinegar DOP
IN STOCK
  • Finca La Barca smoked olive oil
IN STOCK

Method

1. Blacken the peppers under a hot grill, turning occasionally, for about 20 mins. Remove from the oven, place in a bowl and cover with a lid until they are cool enough to handle. Remove the skins and seeds and slice into strips.

2. Lay the peppers on a serving dish. Top with the artichokes, garlic, black olives, capers and pine nuts. Sprinkle over a little vinegar and add a good drizzle of smoked olive oil. Season with sea salt and freshly ground black pepper.

3. Serve as a starter or lunch with lots of crusty bread.4.Jazz it up with Ortiz anchovies and Bonito tuna in olive oil, or slices of truffled manchego.

ingredients

  • 2 large Spanish peppers (yellow and red)
  • 2 artichokes in olive oil, quartered
  • 1 clove of garlic, sliced
  • Handful of Brindisa Empeltre Black Olives
IN STOCK
  • 1 tbsp of baby capers
  • 1 tbsp toasted pine nuts
  • Vinaigre de Chardonnay Wine Vinegar or Valdespino Sherry vinegar DOP
IN STOCK
  • Finca La Barca smoked olive oil
IN STOCK
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