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Roasted Red Pepper Salad with Hazelnuts
Serves 6
Luscious red, yellow, and orange peppers are a summer treat. Grilling intensifies their flavour, and the liquor they produce as they cool is the perfect starter for a delicious dressing. Olive oil, cumin, coriander, and smoked paprika join the party, finished off with a sprinkling of toasted hazelnuts.
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Ingredients
- 2 red bell peppers
- 2 orange bell peppers
- 2 yellow bell peppers
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1 Tbsp (15 mL) sherry vinegar
- 1/2 tsp (2 mL) whole coriander, crushed in mortar and pestle
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) hot smoked paprika
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) whole raw hazelnuts
- 1/2 cup (125 mL) parsley leaves
Directions
01
Wash and dry peppers; place in large bowl. Drizzle with 1 Tbsp (15 mL) olive oil and rub or brush until well coated. Place peppers on hot grill until blistered, or on a tray in 400 F (200 C) oven for 25 to 30 minutes, until blackened, turning to cook on all sides every 10 minutes. Remove peppers to bowl and cover for 10 minutes. Remove lid and allow to cool fully. Once fully cooled, reserve any liquid that accumulated, remove skins and seeds and discard, and slice peppers into ribbons.
02
In small bowl, combine 1 Tbsp (15 mL) liquid from cooked peppers with remaining 1 Tbsp (15 mL) olive oil, sherry vinegar, coriander, cumin, smoked paprika, and salt. Combine with sliced peppers and allow to marinate for at least 1 hour in refrigerator.
03
When ready to serve, remove peppers from refrigerator and allow to come to room temperature.
04
In dry pan, toast hazelnuts over medium heat for about 7 minutes, until skins begin to loosen. Rub off as much skin as you can (see tip). Give hazelnuts a rough chop and sprinkle over peppers. Roughly chop parsley and sprinkle over hazelnuts.
