Grilled bell pepper's are already tastier, but I actually like grilled bell pepper's from the barbecue even more. That smoky flavor really adds something to the dish. In this recipe , sweet bell pepper's are blackened on the barbecue, and then combined with walnuts and balsamic vinegar. This makes it somewhat akin to a coarse muhammara, a dip that originated in Aleppo but is now found throughout Arabian cuisine. And increasingly in Dutch cuisine as well.

With grilled bell pepper's you can go in any direction. For example, in The Green Barbecue by Rukmini Iyer ️ there is a delicious recipe for grilled bell pepper's from the barbecue. She combines it with fennel seeds, but I wanted to combine it with the recipe for muhammara in SIMPLE from Ottolenghi ️. In this case, instead of grinding it into a dip - which is also very tasty, by the way - serve it as a salad.

Tips

• You can also grill the bell pepper's in the airfryer. To do so, check out this recipe. Be aware that pointed pepper's cook a little faster than regular ones. To still get the smoky flavor you can add a little smoked bell pepper add
• Instead of pointed pepper's, you can use regular bell pepper's, but they will take a little longer to cook. If necessary, cook them in the oven or airfryer