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.
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)
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. 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