Roasted red pepper and artichoke salad

This simple salad allows the wonderful flavours of roasted peppers and artichokes to shine through. Perfect served with couscous on the side.

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Mary Berry recipes
From Mary Berry's Absolute Favourites

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

  1. 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.

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