Grilled capsicum and hazelnut salad
This grilled capsicum and hazelnut salad features smoky red peppers and crunchy hazelnuts, paired with fresh herbs and a simple garlic vinaigrette. It’s a vibrant, nutritious option for a light lunch or a side dish.
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.
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!
Grilled capsicum and hazelnut salad FAQ:
Grill the red peppers and onions for about 8-10 minutes, turning occasionally. The peppers should be charred and tender, while the onions should have grill marks and be slightly softened.
Yes, you can substitute hazelnuts with other nuts like walnuts or almonds. Just keep in mind that this may alter the flavor and texture of the salad slightly.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, but it can still taste good the next day.
Hazelnuts are toasted when they are fragrant and lightly browned. This usually takes about 5-7 minutes on medium heat. Be careful not to burn them.
You can grill the vegetables and prepare the dressing in advance. However, it's best to combine everything just before serving to maintain freshness and texture.
Cooking 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.
Nutrition Facts
4 ServingsCalories 100kcal
Protein 2.60g
Carbohydrates 9g
Fiber 2.98g
Sugar 4.51g
Fat 10g
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