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- Grilled Ricotta-stuffed Peppers with Spiced Hazelnut Salsa
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Ingredients
- 50ml olive oil, plus 1 tsp and 1 tbsp
- 50g hazelnuts, toasted and roughly chopped
- ½ tsp mild chilli powder
- 1 tbsp sesame seeds, toasted
- ½ tsp ground cinnamon
- ½ tbsp soy sauce
- 1 tbsp maple syrup
- 4 romano peppers
- 500g ricotta
- 50g vegetarian hard cheese, grated
- 3 garlic cloves, crushed or grated
- 20g chives, finely chopped
- 2 limes, zested
- 1 L reduced-salt vegetable stock
- 200g polenta