• 2 red peppers
  • ½ garlic clove, crushed to a paste
  • 1 tbsp olive oil
  • 28 g pack basil, leaves only
  • 260 g young-leaf spinach
  • 125 g buffalo mozzarella
  • 180 g tub grilled artichokes, drained and halved
  • 125 g pack grissini bread sticks, to serve

For the olive sauce:

  • 20 pitted black olives
  • juice of ½ lemon
  • 2 tbsp olive oil


  1. 1

    Preheat the grill on high. Put the peppers on a baking tray and grill them until they're totally black on one side. Turn and grill on the other side until they're charred all over. Transfer the peppers to a bowl and cover with clingfilm to steam.

  2. 2

    Once the peppers are cool, scrape away and discard the charred skins and remove the seeds. Avoid washing them as this dilutes their flavour. Slice the peppers into strips.

  3. 3

    Add a pinch of sea salt to the garlic paste and put in a bowl with the pepper strips. Marinate for 10 minutes, then add ½ tablespoon of the oil. Tear half the basil leaves and add them to the peppers. Set aside.

  4. 4

    Meanwhile, blanch the spinach in boiling water for 20 seconds; drain in a colander. Once the spinach has cooled, lightly squeeze it to remove any excess liquid, then season and add the remaining ½ tablespoon of oil.

  5. 5

    To make the olive sauce, blitz the olives in a food processor with the lemon juice, the remaining basil leaves and some seasoning for 30 seconds. Add the olive oil and blitz for a further 5 seconds. Transfer the sauce to a small dish.

  6. 6

    Drain the mozzarella, then tear or slice it and arrange on a platter with the dressed spinach, marinated peppers and artichokes. Serve with the olive sauce and grissini.

Nutritional Details

Each serving provides
  • Energy 3073kj 734kcal 37%
  • Fat 44.5g 64%
  • Saturates 14.0g 70%
  • Sugars 11.8g 13%
  • Salt 2.6g 43%

% of the Reference Intakes

Typical values per 100g: Energy 603kj/144kcal

Each serving provides

61.3g carbohydrate 9.4g fibre 22.7g protein

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