Grilled Capsicum Hazelnut Salad

Ingredients

• 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 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 garlic clove, crushed

Method

1. Heat a barbecue flat plate or chargrill on high. Add the capsicums (2 red capsicums) and cook, turning occasionally, for 15 mins or until tender. Place the capsicums (2 green 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 (1 red onion, thinly sliced), parsley (1/2 cup flat-leaf parsley leaves), basil (1/4 cup basil leaves) and hazelnuts (1/4 cup (45g) hazelnut, toasted, chopped) in a large bowl.
4. Combine the vinegar (1 tbsp balsamic vinegar), oil (1 tbsp olive oil) and garlic (1 garlic clove, crushed) in a screw-top jar. Shake to combine. Drizzle the salad with the dressing. Season to serve.