Luscious red, yellow, and orange peppers are a summer treat. Grilling intensifies their flavour, and the liquor they produce as they cool is the perfect starter for a delicious dressing. Olive oil, cumin, coriander, and smoked paprika join the party, finished off with a sprinkling of toasted hazelnuts.
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Towel tip
To rub off the skins from toasted hazelnuts, lay a kitchen towel on a table or countertop and pour the warm hazelnuts onto towel. Fold to enclose the hazelnuts and rub them with a closed fist over the surface of the tabletop, allowing the friction of the towel to help remove the skins.
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This recipe was originally published in the July 2025 issue of alive magazine.