Roasted capsicum and artichoke salad
Indulge in the vibrant flavors of a roasted capsicum and artichoke salad. A medley of savory roasted veggies & tangy artichokes - a culinary delight!
Ingredients:
- 570g canned artichoke hearts, drained
- 2 shallots
- 4 tablespoons freshly squeezed lemon juice
- 1 tablespoon whole grain mustard
- 1/2 cup white balsamic
- 3/4 cup fresh basil leaves, washed and torn
- 1/2 cup capers, drained
- 1/2 cup red onion, minced
- 1 cup fresh parsley leaves, chopped
- 3 roasted red peppers, chopped
- 2 tablespoons cayenne pepper
- 1 cup spinach, chopped
Instructions:
- To start, heat the oven to 350 F and coat the artichokes with olive oil and season them with salt and pepper. Arrange the artichokes in a single layer on a baking sheet, then place them in the oven. Bake for approximately 30 minutes, remembering to turn them over halfway through the cooking process.
- While the artichokes are cooking, prepare the dressing. Mix together the shallots, mustard, 4 tablespoons of white balsamic vinegar, chili powder, and lemon juice. Blend the mixture for about five seconds.
- Next, add the basil and continue blending until smooth. Slowly pour in 1 cup of olive oil while blending. Once the dressing is well combined, set it aside. After 30 minutes, take the artichokes out of the oven.
- Allow the artichokes to cool for about 10 minutes, then toss them with the vinaigrette and the remaining ingredients in a large bowl. Let the salad sit for some time to let the flavors blend together. In my experience, letting it sit for about 90 minutes worked perfectly to enhance the taste. This salad is easy to make, nutritious, and a great choice for warm summer evenings!
Summary:
- Calories: 662 kcal
- Fat: 5 g
- Protein: 32 g
- Carbs: 143 g
- Potassium: 3996 mg
- Magnesium: 525 mg