Pepper cup salad

Pepper cup salad

Ingredients

• 5 large red peppers, halved (leave stalks on) and seeded
• 10 cherry tomatoes, halved
• 10 artichoke hearts from a jar or can
• 20 stuffed olives
• 5 anchovies, halved
• 20 cubes feta
• 3 garlic cloves, finely chopped
• Olive oil
• Salt and pepper
• 400g rocket or mixed salad leaves
• Handful fresh basil leaves
• Balsamic reduction/glaze

Method

Preheat the oven to 200C. Place the pepper halves skin-side down on a baking tray. Divide the tomatoes, artichokes, olives, anchovies and feta between the pepper cups. Sprinkle a little garlic over each, drizzle with olive oil and season. Cover with foil and bake for 30 minutes.

Remove the foil and bake for a further15 minutes, until softened and a little charred. Allow to cool.

Spread the salad leaves on a serving platter, place the pepper cups on the leaves and top with basil. Drizzle with olive oil and balsamic glaze and serve.

Serves 10