Mediterranean Salad

Recipe by Sackville
READY IN: 10mins




  • Put half the olive oil in a frying pan and sauté the sliced peppers for 3-5 minutes until the skins start to blister and the peppers soften.
  • Take off the heat and leave to cool slightly for a few minutes.
  • Meanwhile, put the chickpeas, artichoke hearts, avocado and tomatoes in a large bowl.
  • When the peppers have cooled slightly, add them to the other ingredients in the bowl.
  • Sprinkle over the Zaatar seasoning, or make a reasonable substitute by combining thyme, marjoram, and sesame seeds with a bit of salt.
  • Make the dressing by mixing up the other half of the olive oil and balsamic vinegar.
  • Pour the dressing over the salad and mix well.
  • Season with salt and pepper and sprinkle with the parsley.
  • Serve either at room temperature or chilled.
  • If you are making this ahead of time, leave out the avocados until just before serving or they will discolour.
  • You can also spice up this salad by using a chilli-infused olive oil.