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.
Serves: 8
INGREDIENTS
1 cup toasted buckwheat (kasha)
2 tablespoons olive 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
METHOD
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. You can also secure the tops to the base with toothpicks if you like, pushing them down through the stem end into the base.
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
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.