Anti Pasti Salad |

Posted on

17 September 2012



Anti Pasti Salad


3 red peppers
1pkt rocket
1 can of chickpeas, drained
1 can artichoke hearts
2oz. olives
handful fresh parsley
½ red onion or 1 shallot, diced
2oz. parmesan cheese, shaved or grated
For the dressing
2 garlic cloves
2 tsp. sea salt
1fl oz. white vinegar
¼ orange, grated zest only
Black pepper
2.5 fl oz. extra virgin olive oil
Preparation Time
Cooking Time


  • Put the red peppers into the oven for 50 min. to roast
  • Roast the garlic for your dressing for 15 min. leave the skin on
  • Toss the rocket, chickpeas, artichokes, olives, parsley and onion (or shallot)
  • Once the red pepper has roasted remove it from the oven and put it in a bowl of cold water. Watch out, it’s hot and has secreted a liquid which remains inside the pepper and can burn you. Carefully peel the peppers and slice them. Add them to your salad
  • Sprinkle the parmesan cheese on top
  • Dressing
  • Take the roasted garlic and remove the skin
  • Smash the garlic with the salt and make a paste
  • Add to this orange zest, vinegar and pepper
  • Slowly mix in the olive oil adding just a few drops at a time
  • The dressing should be slightly thick
  • Combine the dressing and the salad and serve.
Cooks Note

Preparation time: 1 hour; Cooking time: 10 minutes; Serves 4

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