less than 30 mins
no cooking required
This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Perfect served with couscous on the side.
By Mary Berry
- 300g/10½oz roasted red
peppers in oil, drained and sliced
- 175g/6oz chargrilled
artichoke hearts in oil, drained and chopped
- 2 tsp shredded fresh
- 2 tsp
- salt and freshly ground
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.
The salad can be stored, covered, in the fridge for 1–2 days.