Artichoke, Red Pepper & Goats Cheese Salad

This colourful salad is lifted by the addition of roasted vegetables, in particular red onion, pepper and

artichoke antipasto.

LUNCHTIME SALAD

I made this salad for my lunch tomorrow.

As you can see, I'm good to myself.

I really can't wait to get tucked in and I know it is going to draw envious looks.

Although don't be fooled into thinking I eat like this every lunchtime. Quite often lunch is rice cakes and tartex or a tube of instant tomato soup.

I came up with the idea of perking soup or salads up with any jarred antipasto sitting in your cupboard.

ARTICHOKE, RED PEPPER AND GOATS CHEESE SALAD

Jarred vegetables are such a useful ingredient to keep in your store cupboard. They are great for adding flavour and colour to dishes and for whipping up magnificent salads like this one.

This colourful salad is lifted by the addition of roasted vegetables, in particular red onion, pepper and
artichoke antipasto.

I hope you try it.



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Artichoke. Red Pepper & Goats Cheese Salad

Written by Jacqueline Meldrum

April 19, 2012

This colourful salad is lifted by the addition of roasted vegetables, in particular red onion, pepper and
artichoke antipasto.

Ingredients

• 60g mixed salad leaves (I used watercress, rocket and baby spinach)
• 1 tsp olive oil
• ½ red pepper, cut into strips
• 1 red onion, halved then quartered
• 1 ripe avocado, sliced
• a squeeze of lemon juice
• 2 artichoke hearts in oil, drained and sliced roughly
• 4cm wide piece of goat's cheese (or vegan Greek cheese), crumbled

Instructions

1. Preheat the oven to 220c/200c fan/gas mark 7.2. In a bowl toss the red pepper and red onion in the olive oil, then spread out on an ovenproof tray and roast for approximately 20 minutes until soft and browning at the edges.3. Toss the sliced avocado in lemon juice to prevent it from discolouring.4. Layer up your salad. Divide the salad leaves onto two plates, then top with the red pepper, onion, artichoke, avocado. Finish off with the crumbled goats cheese and your favourite dressing.

Details

Total time: 30 mins Yield: 2 salads