Grilled Pepper and Frisee Recipe
Ingredients
| 1 red and 1 yellow pepper, deseeded and quartered | ||
| Hazelnut oil | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), sliced | |
| Grated rind of 1/2 lemon | ||
| 25 g / 1 oz sultanas | ||
| 25 g / 1 oz flaked hazelnuts | ||
| 175 g / 6 oz frisee lettuce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Place the peppers over a heated grill until they are tender and charred.
2) Cool the peppers in a polythene bag, then peel and slice them.
3) In a frying pan, gently saute the garlic, sultanas, nuts and rind in the oil for 5 minutes.
4) Stir in the lettuce and saute over a low heat for 5 minutes, then season with the salt and pepper to taste.
SERVING
5) Arrange the lettuce over the toasted bread, place the grilled, sliced peppers on top and serve immediately.
1) Place the peppers over a heated grill until they are tender and charred.
2) Cool the peppers in a polythene bag, then peel and slice them.
3) In a frying pan, gently saute the garlic, sultanas, nuts and rind in the oil for 5 minutes.
4) Stir in the lettuce and saute over a low heat for 5 minutes, then season with the salt and pepper to taste.
SERVING
5) Arrange the lettuce over the toasted bread, place the grilled, sliced peppers on top and serve immediately.
Chef
