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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 Rushton-Smith from @THECORNERPLOT is an easy way of making the most of the delicious Navarrico artichoke hearts.
READY IN

25 mins

COOKING TIME

20 mins

PREP TIME

5 mins

SERVES

2 people

ingredients

  • 2 large Spanish peppers (yellow and red)
  • 4 Navarrico artichoke hearts in olive oil, chopped up
OUT OF STOCK
  • 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)
  • 4 Navarrico artichoke hearts in olive oil, chopped up
OUT OF STOCK
  • 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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