Roast pepper and garlic salad with hazelnuts

Roast pepper and garlic salad with hazelnuts
  • Serves icon Serves 4
  • Time icon Ready in 1 hour

A lovely dish, warm or cold, which straddles autumn and winter beautifully. The perfect recipe to warm you up on a cold rainy day. This is great with a softish, mildish cheese, or oily fish such as mackerel.

For a Middle-Eastern twist, try this roasted red pepper fattoush.

Nutrition: per serving

Calories
304kcals
Fat
24.8g (2.3g saturated)
Protein
6.7g
Carbohydrates
15g (11.3g sugar)
Salt
1.3g
Calories
304kcals
Fat
24.8g (2.3g saturated)
Protein
6.7g
Carbohydrates
15g (11.3g sugar)
Salt
1.3g

Ingredients

  • 2 large red peppers
  • 2 large yellow peppers
  • 1 fat garlic bulb, cloves whole and unpeeled
  • 3 tbsp olive oil
  • 1 tsp salt
  • Small bunch oregano or marjoram, leaves picked
  • 1 tbsp sherry or balsamic vinegar
  • 100g whole hazelnuts

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Cut the peppers lengthways into rough quarters, discarding any seeds and pith, but leaving the stalks on. Lay them on baking trays skin-side up. Scatter the peppers with the garlic, olive oil, salt, oregano and sherry or balsamic vinegar, and cover with foil. Roast for 20 minutes. Remove the foil and return to the oven for another 15 minutes, or until wilted – their skins should be brown and wrinkly. (Leave the oven on to roast the nuts.) Set aside for at least 15 minutes.
  2. Meanwhile, spread the hazelnuts in a single layer on a baking sheet and cook in the oven for 5 minutes until golden. Remove and cool slightly, then roughly crush in a pestle and mortar. Transfer the peppers, garlic and the juices to a serving bowl, then scatter the lightly crushed nuts over the top. Squeeze the garlic out of its skin with your fingers as you eat the salad.

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