- 0:15 Prep
- 0:08 Cook
- 4 Servings
- Capable cooks
This low-fat salad is a vibrant combination of colours, textures and flavours.
Ingredients
- 1 large red capsicum
- 4 slices prosciutto
- 340g jar marinated artichokes
- 100g baby rocket
- 1/2 cup shaved parmesan
- 1 tablespoon capers
- 1 tablespoon lemon juice
Method
- Step 1Preheat a chargrill pan over medium-high heat. Quarter capsicum. Remove and discard seeds and membrane. Cook for 3 to 4 minutes each side or until skin blackens and blisters. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes. Peel and discard skin from capsicum. Slice.
- Step 2Meanwhile, cook prosciutto on chargrill for 1 minute each side or until golden. Transfer to a plate. Break into pieces.
- Step 3Drain artichokes, reserving 1 tablespoon marinade. Cut artichokes in half. Place rocket, artichoke, prosciutto, capsicum, parmesan and capers in a bowl.
- Step 4Whisk reserved marinade and lemon juice in a jug. Season with salt and pepper. Drizzle over salad. Toss gently to combine. Serve.
Nutrition
581 kj
Energy
7.5g
Fat Total
3.7g
Saturated Fat
2.9g
Fibre
12.5g
Protein
27mg
Cholesterol
985mg
Sodium
3.7g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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