serves
4
prep
10 minutes
cook
3 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
3
minutes
difficulty
Easy
level
Stream free On Demand
Friends For Dinner
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- 1 cup mixed marinated olives
- ½ cup sundried tomatoes
- ½ cup marinated artichokes
- ½ cup marinated eggplant
- ¼ cup marinated capsicum, thinly sliced
- 300 g mixed baby spinach and rocket leaves
- 1 cup loosely packed basil leaves
- ½ red onion, finely sliced
- 1 cup cherry bocconcini, drained
- Sourdough, to serve
For the Italian dressing
- ¾ cup olive oil
- 2 eschalots, minced
- 2 garlic cloves, grated
- ¼ tsp chilli flakes
- 1 tsp dried oregano
- ¼ cup red wine vinegar
- 1 lemon, juiced
- 1 tsp brown sugar
- Salt and black pepper
Instructions
- To make the Italian dressing, in a large frying pan, heat half the olive oil and fry the eschallots and garlic for 3 minutes until lightly browned. Add the remaining ingredients, remove from the heat and set aside for 10 minutes.
- For the salad, toss the olives, sundried tomatoes, artichokes, eggplant, capsicum, salad leaves, basil, onion and cherry bocconcini in a large bowl. Toss everything together with as much of the dressing as you like. Serve with sourdough.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Friends For Dinner
