Muffaletta salad

 

Ingredients 

10g garlic, minced

60ml red wine vinegar

8 tbsp extra-virgin olive oil

60ml olive juice from tin

1 tbsp fresh lemon juice

½ tsp red chilli flakes

1 tsp freshly ground black pepper

1 carrot, peeled and diced

70g diced black olives

70g diced green olives

85g diced marinated artichoke hearts

75g roasted red pepper, diced

50g diced celery

½ red onion, minced

500g cooked orzo

150g feta cheese

8 to 10 Butterhead lettuce cups

75g diced Roma tomatoes

Method

Muffaletta salad

1) In a food processor, combine the garlic, vinegar, extra-virgin olive oil, olive juice, lemon juice, red chilli flakes, ground black pepper and all vegetables up to the red onion. Pulse until well chopped but not pureed. Transfer to a bowl, cover with clingfilm, place into refrigerator and let marinate for 2 to 4 hrs.

2) Add orzo to marinated vegetables, toss, then add feta and toss again.

3) Serve in lettuce cups and top with tomatoes