Recipe Grilled capsicum and hazelnut salad

Recipe Grilled capsicum and hazelnut salad

• 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 (45g) hazelnut, toasted, chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 garlic clove, crushed

1. Step 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. Step 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. Step 3
   

   Combine the capsicum, onion, parsley, basil and hazelnuts in a large bowl.

   
   




4. Step 4
   

   Combine the vinegar, oil and garlic in a screw-top jar. Shake to combine. Drizzle the salad with the dressing. Season to serve.