Roasted Capsicum(Red Pepper), Potato and Artichoke Salad

This a whole meal right here healthy eaters. Eggs have an excellent nutrient profile, a complete food. I recommend you include eggs in your diet and source them as close to home as possible. With backyard growers and local free range farmers, healthy eggs have never been more accessible and the taste!



700g steamed potatoes, peeled or skins left on for nutrient density
1-2 Sliced Roasted Red capsicum: Cut into 4, blacken the skins under the griller, place in a paper bag till cool enough to handle and peel off the skin
1 400g can artichoke hearts, or 6 marinated hearts from the delicatessen. Cut in half or quarters depending on size.
6 soft boiled eggs: bring eggs to the boil in a small pot, simmer for 2-3 minutes, refresh under cold water, cool, peel, halve
1 lemon zest and juice
olive oil
finely chopped parsley
S & P


1. Cook potatoes till soft, stir though zest and parsley with a drizzle of oil. Season with salt and pepper.
2. Arrange all ingredients on a platter, squeeze juice over, particularly the cut surface of artichokes to prevent browning.
3. Scatter a little parsley
3. Lovely served still slightly warm.



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