Grilled capsicum and hazelnut salad

Cooking Salads Grilled capsicum and hazelnut salad

Get inspired by fresh seasonal produce and create this delicious capsicum and toasted hazelnut salad.

Lables: Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Heat a barbecue flat plate or chargrill on high. Add the capsicums and cook, turning occasionally, for 15 mins or until tender. Place the capsicums in a large plastic bag. Set aside for 10 mins.
  2. Peel the capsicums and discard the skin. Cut capsicums in half lengthways. Remove and discard the seeds and membrane. Coarsely chop the capsicum.
  3. Combine the capsicum, onion, parsley, basil and hazelnuts in a large bowl.
  4. Combine the vinegar, oil and garlic in a screw-top jar. Shake to combine. Drizzle the salad with the dressing. Season to serve.

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2 red capsicums
2 green capsicums
1 red onion, thinly sliced
1/2 cup flat-leaf parsley leaves
1/4 cup basil leaves
1/4 cup hazelnut, toasted, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
1 garlic clove, crushed

Adv

Autors
Preparation time
25
Cooking time
15
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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