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Rocket, prosciutto and artichoke salad
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Prep Time:
15 minutes
Cook Time:
8 minutes
Total Time:
23 minutes
Vibrant, flavorful, low-fat salad bursting with color and texture.
Ingredients:
  • 1 large red capsicum
  • 4 slices prosciutto
  • 340g jar marinated artichokes
  • 100g baby rocket
  • 125.00 ml shaved parmesan
  • 20.00 ml capers
  • 21.00 gm lemon juice
Instructions:
  • Heat a chargrill pan over medium-high heat. Quarter the capsicum and remove seeds and membrane. Grill each side for 3 to 4 minutes until the skin blackens and blisters. Transfer the capsicum to a snap-lock bag, seal, and set aside for 5 minutes. Peel off and discard the skin, then slice the capsicum.
  • Grill prosciutto on a chargrill until golden on each side, about 1 minute per side. Place on a plate and break into pieces.
  • Drain the artichokes, saving 1 tablespoon of marinade, and cut them in half. Combine rocket, artichokes, prosciutto, capsicum, parmesan, and capers in a bowl.
  • Combine reserved marinade and lemon juice in a jug. Season with salt and pepper, then drizzle over salad. Gently toss to mix well. Serve.

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