Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Cured meats, cheese and olives over leaves.
Equipment: None - just a platter
Measures and names
Ingredients
- 100 g salami or prosciutto
- 125 g mozzarella or bocconcini
- Roasted red peppers and artichoke hearts (from a jar)
- Handful of olives
- Rocket (arugula) and salad leaves
- 3 tbsp olive oil and balsamic vinegar
- Black pepper
Method
- Arrange the rocket and salad leaves over a large platter.
- Drape over the salami or prosciutto in loose folds — flat slices look dull and taste heavier.
- Add the torn mozzarella, roasted peppers, artichoke hearts and olives.
- Drizzle with the olive oil and a little balsamic.
- Finish with black pepper. No salt needed — the cured meat, cheese and olives season it fully.
Swaps and tips
A jar of antipasti vegetables makes this effortless. Cured meats are higher in salt, so enjoy now and then.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 23 g | 3 g | 1 g | 54 g | 588 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
