Chargrilled Vegetable Salad - cooking recipe

Ingredients

5 oz baby arugula
2 oz croutons
2.5 oz chargrilled eggplant, drained
2.5 oz marinated artichokes, drained, halved
2 oz chargrilled peppers, drained, sliced
2 oz sun-dried tomatoes, drained
2 oz kalamata olives
None None Dressing
1/4 cup olive oil
2 tbsp fresh basil leaves
2 tbsp lemon juice
6 None anchovy fillets, drained
3.5 oz feta cheese, crumbled, to serve
None None prosciutto and crusty bread, to serve

Preparation

In a large bowl, combine arugula, croutons, vegetables and olives.
Place olive oil, basil, lemon juice and anchovy fillets in a food processor or blender. Process until smooth. Season. Drizzle over salad and toss well.
Top with feta and serve with prosciutto and crusty bread.