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Atchar recipes

Pumpkin atchar

40 minutes

Layered salad topped with lollo rosso

Difficulty Easy

Prep Time 10 minutes

Ingredients

800 g Danish feta, drained
1 red Thai chilli, sliced in half
500 g calamata olives in brine, drained
500 g bottled artichokes in oil
Olive oil
Lollo rosso salad leaves, washed

Method

Use a deep salad bowl and place cheese at the bottom. Layer with chilli, olives and artichokes.
If the artichokes are whole, halve or quarter them. Pour the oil from the bottle over the layers.
Use additional olive oil to cover the artichokes. Dry leaves in salad spinner and place on top of the salad.
Serve as an antipasto salad with Italian cold meats and crispy Italian bread.
Leftovers can be kept in a sealed jar in the fridge, for up to two weeks. If doing so, add garlic, sun-dried tomatoes, and fresh herbs such as rosemary or thyme to marinade.

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Layered salad topped with lollo rosso

Layered salad topped with lollo rosso

Ingredients

Method