Roast pepper and garlic salad with hazelnuts

Roast Pepper and Garlic Salad with Hazelnuts

This Roast Pepper and Garlic Salad with Hazelnuts is a delightful blend of smoky, sweet, and nutty flavors. The roasted peppers and garlic bring a depth of flavor, while the hazelnuts add a satisfying crunch. This salad is perfect as a side dish or a light main course, offering a unique twist on traditional salads.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 3 large red bell peppers
• 1 head of garlic
• 2 tablespoons olive oil, divided
• 1/2 cup hazelnuts, toasted and roughly chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the peppers by cutting them in half and removing the seeds and stems.
3. Place the pepper halves and the whole head of garlic on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
4. Roast in the oven for 20-25 minutes, until the peppers are charred and the garlic is soft.
5. Remove from the oven and let cool slightly. Peel the skins off the peppers and squeeze the roasted garlic cloves out of their skins.
6. Slice the roasted peppers into strips and place them in a serving bowl.
7. Add the roasted garlic, chopped hazelnuts, and drizzle with the remaining olive oil and balsamic vinegar. Toss gently to combine.
8. Season with additional salt and pepper to taste.
9. Garnish with fresh basil leaves before serving.

Additional Notes

For a variation, try adding crumbled feta cheese or goat cheese for a creamy element. You can also substitute almonds or walnuts for hazelnuts if preferred.

Nutritional Information

Estimated per serving: 180 calories, 14g fat, 12g carbohydrates, 3g protein, 4g fiber.

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