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.
This recipe was originally published in the July 2025 issue of alive magazine.
