Grilled capsicum and hazelnut salad
Delight your taste buds with our Grilled Capsicum and Hazelnut Salad! Featuring perfectly charred red peppers, crunchy hazelnuts, fresh parsley, aromatic basil, and a zesty garlic vinaigrette. A healthy, flavorful salad that's perfect for any occasion.
Cook time 15 min
Prep time 25 min
Ingredients:
2 red peppers1 red onion
1/2 cup fresh parsley
1/2 cup basil leaves
1/3 cup hazelnuts
1 tbsp vinegar
1 tbsp olive oil
2 garlic cloves
Grilled capsicum and hazelnut salad is a delightful and vibrant dish that combines smoky flavors of grilled red peppers with the crunch of roasted hazelnuts. Paired with fresh herbs, a touch of vinegar, and garlic, this salad is not only delicious but also nutritious. Ideal for a light lunch or as a side dish, this salad is sure to impress with its simple yet sophisticated flavors.
Instructions:
- Preheat your grill to medium-high heat.
- Wash and dry the red peppers. Cut them in half, remove the seeds and stems.
- Peel and cut the red onion into thick slices.
- Place the red pepper halves and onion slices on the grill. Grill for about 8-10 minutes, turning occasionally, until the peppers are charred and tender, and the onions have grill marks and have softened slightly.
- While the peppers and onions are grilling, heat a small dry skillet over medium heat.
- Add the hazelnuts and toast them for 5-7 minutes, shaking the pan occasionally, until they are fragrant and lightly browned. Be careful not to burn them.
- Remove the hazelnuts from the skillet and allow them to cool slightly. Once cool enough to handle, rub them with a clean kitchen towel to remove most of the skins. Roughly chop the hazelnuts.
- Mince the garlic cloves finely.
- In a small bowl, whisk together the minced garlic, vinegar, and olive oil until well combined. Season with a pinch of salt and pepper to taste.
- Once the peppers and onions are grilled, allow them to cool slightly. Cut the peppers into strips and the onion into smaller pieces.
- In a large bowl, combine the grilled peppers, grilled onions, parsley, basil leaves, and chopped hazelnuts.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if needed.
- Serve immediately as a delightful starter or side dish.
Tips:
- To enhance the smoky flavor, make sure to grill the peppers until the skin is charred and then peel off the skin after they cool.
- Toast the hazelnuts before incorporating them into the salad for a deeper flavor and crunch.
- Chop the garlic finely or use a garlic press to ensure it blends well with the other ingredients.
- Use fresh, high-quality herbs for the best taste; parsley and basil really make a difference in this salad.
- Adjust the vinegar and olive oil to your taste preference; a little more or a little less can change the salad's flavor profile significantly.
This grilled capsicum and hazelnut salad is a refreshing and flavorful dish that brings together the smokiness of grilled peppers, the crunch of hazelnuts, and the zest of fresh herbs. Easy to prepare and delightful to eat, it's a perfect addition to any meal. Enjoy your culinary creation with a toast to your cooking skills!
Nutrition per serving
4 ServingsCalories 100kcal
Protein 2.60g
Carbohydrates 9g
Fiber 2.98g
Sugar 4.51g
Fat 10g
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