MAKES: 4TO6 SERVINGS PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES
If you don’t like hearts of palm, you can simply leave them out or substitute quartered jarred artichokes.
1 jar roasted red peppers (usually 300 or 370 mL), drained 1 (398 mL) can hearts of palm, drained and rinsed / cup (50 mL) pine nuts, toasted carefully in a dry skillet / cup (50 mL) crumbled feta 1 tbsp (15 mL) capers, drained 1 tbsp (15 mL) chopped flat-leaf parsley Extra-virgin olive oil, for drizzling Splash of balsamic or white wine vinegar
1. Slice peppers and hearts of palm lengthwise and arrange on a serving tray. Sprinkle with pine nuts, feta, capers and parsley. Drizzle with oil and the smallest hint of vinegar, and serve with warm toasted baguette.
115 calories, 5 g protein, 7 g fat (2 g saturated fat), 10 g carbohydrates, 2 g fibre, 7 mg cholesterol, 698 mg sodium