This low-fat salad is a vibrant combination of colours, textures and flavours.
- Preheat a chargrill pan over medium-high heat. Quarter capsicum. Remove and discard seeds and membrane. Cook for 3 to 4 minutes each side or until skin blackens and blisters. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes. Peel and discard skin from capsicum. Slice.
- Meanwhile, cook prosciutto on chargrill for 1 minute each side or until golden. Transfer to a plate. Break into pieces.
- Drain artichokes, reserving 1 tablespoon marinade. Cut artichokes in half. Place rocket, artichoke, prosciutto, capsicum, parmesan and capers in a bowl.
- Whisk reserved marinade and lemon juice in a jug. Season with salt and pepper. Drizzle over salad. Toss gently to combine. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set