Name: Grilled bullhorn chilli salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 4 (375g) green bullhorn chillies (see test kitchen tips); 2 tablespoon extra virgin olive oil; 1 tablespoon lemon juice; 1 clove garlic, chopped finely; 1/4 teaspoon ground coriander; 1/2 cup coarsely chopped coriander leaves

Grilled bullhorn chilli salad

Don't be put off by the name of this dish, it's actually quite mild, bit still packed full of fresh, wholesome flavour and texture!

Skip to Recipe

Serves 4

Prep

Cook

15M

Total

20M

Ingredients

4 (375g) green bullhorn chillies (see test kitchen tips)

2 tablespoon extra virgin olive oil

1 tablespoon lemon juice

1 clove garlic, chopped finely

1/4 teaspoon ground coriander

1/2 cup coarsely chopped coriander leaves

Method

1.Heat a barbecue grill or grill pan over medium heat.

2.Grill the chillies, turning occasionally, for about 15 minutes or until soft. Transfer the chillies to a board, cool for a few minutes, then peel away the skin. Remove the seeds and slice lengthways into ribbons.

3.Put the chillies into a bowl with the remaining ingredients and gently fold to combine. Season to taste with sea salt and freshly ground black pepper.

4.Not suitable to freeze or microwave.

Test Kitchen tips: Bullhorn chillies, also known as banana capsicums have little or no heat and have the flavour of capsicum. You can also use capsicums if you prefer.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe for your chance to WIN $50,000