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.

  • 08 Mar 2025
  • Cook time 15 min
  • Prep time 25 min
  • 4 Servings
  • 8 Ingredients

Grilled capsicum and hazelnut salad

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.

Ingredients:

2 red peppers
160g
1 red onion
160g
1/2 cup fresh parsley
30g
1/2 cup basil leaves
3.50g
1/3 cup hazelnuts
40g
1 tbsp vinegar
16g
1 tbsp olive oil
14g
2 garlic cloves
6g

Instructions:

1. Prepare and Grill the Vegetables:
- 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.
2. Toast the Hazelnuts:
- 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.
3. Prepare the Dressing:
- 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.
4. Assemble the Salad:
- 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.
5. Dress and Serve:
- 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 Facts
Serving Size110 grams
Energy
Calories 100kcal5%
Protein
Protein 2.60g2%
Carbohydrates
Carbohydrates 9g3%
Fiber 2.98g8%
Sugar 4.51g5%
Fat
Fat 10g11%
Saturated 0.97g3%
Cholesterol 0.00mg-
Vitamins
Vitamin A 100ug11%
Choline 11mg2%
Vitamin B1 0.11mg9%
Vitamin B2 0.07mg5%
Vitamin B3 0.73mg5%
Vitamin B6 0.25mg15%
Vitamin B9 50ug12%
Vitamin B12 0.00ug0%
Vitamin C 63mg72%
Vitamin E 2.19mg15%
Vitamin K 130ug108%
Minerals
Calcium, Ca 36mg3%
Copper, Cu 0.22mg24%
Iron, Fe 1.26mg11%
Magnesium, Mg 30mg7%
Phosphorus, P 60mg5%
Potassium, K 280mg8%
Selenium, Se 0.64ug1%
Sodium, Na 7mg0%
Zinc, Zn 0.52mg5%
Water
Water 88g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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