Grilled Cap­sicums with Spiced Buck­wheat

The firm flesh of th­ese cap­sicums make them per­fect for bar­be­cu­ing and are a great ves­sel for hold­ing this su­per-tasty buck­wheat salad. It’s also de­li­cious served as a stand-alone salad.

Dish - Everyday Dish - - Recipes -

You can also se­cure the tops to the base with tooth­picks if you like, push­ing them down through the stem end into the base.

1 cup toasted 2 ta­ble­spoons buck­wheat olive (kasha) oil 1 onion, finely chopped 2 cloves gar­lic, crushed 2 tea­spoons ground cumin ½ tea­spoon ground all­spice ⅓ cup cur­rants 2 zuc­chini, finely chopped ½ cup grated aged ched­dar cheese 1 medium tomato, finely chopped large hand­ful herbs, finely chopped (I used basil and pars­ley) ⅓ cup chopped nuts (I used skin-on roasted al­monds) To as­sem­ble 8 king sweetie cap­sicums or 8 large reg­u­lar cap­sicums kitchen string soaked in cold wa­ter for 10 min­utes Cook the buck­wheat in 2 cups of wa­ter for 15 min­utes or un­til just ten­der. Drain and rinse well in cold wa­ter then drain well again. Set aside.

Heat the oil in a sauté pan and cook the onion and gar­lic with a good pinch of salt un­til ten­der.

Add the spices, cur­rants and zuc­chini and cook for 5 min­utes, then stir in the buck­wheat. Tip into a large bowl and leave to cool. Fold through all the re­main­ing in­gre­di­ents and sea­son gen­er­ously.

Cut the tops off the cap­sicums and set aside. Use the han­dle of a long spoon to care­fully re­move the mem­brane and seeds.

Spoon in the fill­ing, us­ing the han­dle to gen­tly push it right down to the bot­tom of the cap­sicums, tak­ing care not to break the sides.

Re­place the tops and use a long piece of string to se­cure by wrap­ping around the stalk, then around the base and ty­ing firmly. Brush with olive oil, sea­son with salt and place on the bars of the grill, cook­ing over a medium-low heat for about 30 min­utes, turn­ing care­fully un­til they are just ten­der but not fall­ing apart. Makes 8

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