One-Pot Cooking by Katie Bishop
Author:Katie Bishop [Bishop, Katie]
Language: eng
Format: epub
ISBN: 978-0-00-741227-3
Publisher: HarperCollins Publishers
Published: 2010-08-14T16:00:00+00:00
10 minutes
Serves 4
5 tbsp basil pesto
Sea salt and freshly ground black pepper
1 red pepper, deseeded
4 spring onions, trimmed
1 x 400g tin artichoke hearts in water, drained
85g (3½oz) stoned black olives in brine, drained
1 x 410g tin cannellini beans in water, rinsed and drained
100g (4oz) rocket
150g (5oz) feta cheese, cubed
To serve
Crusty bread
Mix the pesto and 2 tablespoons of cold water together in a large salad bowl. Season with salt and pepper.
Dice the pepper and spring onions, cut the artichokes into wedges and halve the olives.
Add the cut vegetables and all the remaining ingredients to the bowl and toss together to coat in the dressing. Season to taste. Serve with crusty bread.
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