This wonderful coloured salad is a great meal by itself. Use the dressing given, or use a favourite bought one.
4-6 boiling or new potatoes
4 tomatoes, sliced into wedges
1 small red onion, peeled and sliced into rings
3 red, orange, yellow or green capsicums, roasted as below, and sliced
100g feta cheese, cubed
½ cup olives
8-10 slices salami
½ cup finely chopped fresh parsley
¼ cup lite olive or vegetable oil
2 Tbsp red wine vinegar or lemon juice
1 tsp sugar
1 tsp basil pesto
Scrub potatoes and microwave, steam, boil or bake whole.
Slice into thick wedges while still warm.
Place potatoes, tomatoes, onion, capsicums, feta, olives, salami and parsley on a serving plate.
Pour dressing over the salad.
Serve hot or warm or chill and serve cold.
To make dressing:
Blend oil, vinegar, sugar and pesto together.
To roast capsicums:
Slice in half and de-seed capsicums.
Place on baking tray under a preheated grill.
Grill, skin side up, until skin blisters and blackens.
Place into a plastic bag while they cool.
Remove from bag and the skin will slip off easily.
Nutrition Information Panel
|Per Serving [4 Serves]|
– saturated fat