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Monday, August 11, 2008
Grilled Corn and Red Pepper Salad with Mint Harissa
Harissa is spicy hot sauce used in north African cuisine. I stumbled upon this spicy salad in the gourmet magazine in one of the recipes of Sara's secret.Easy to prepare this salad is full of spicy flavors. The sweetness of pepper and corn ,crunch of zucchini and hotness of harissa makes this salad absolute favorite of spice lovers.
Ingredients needed to make this salad
1 red bell pepper
2 Corn on the cobs
1/2 green or yellow zucchini
1 tablespoons fresh lemon juice
1 tablespoon or more of harissa(recipe follows) depending on your taste
1/2 teaspoon fine sea salt
2 tablespoon olive oil
For Mint Harissa
6 dried red chili peppers
2 cloves garlic, minced
1/2 teaspoon salt
1/4 cup olive oil
1 teaspoon ground coriander
1/2 teaspoon cumin
1/4 cup chopped fresh mint or cilantro
Blend all the ingredients together in a processor until well combined and smooth. Use in salads or marinate meat or on sandwiches. Can be refrigerated up to a month in an air tight container.
To make the salad
Grill or Broil the Pepper
Char the pepper on high heat in a broiler or grill.Turn occasionally with tongs, until skins are blackened, 15 to 20 minutes. Allow to cool then peel and deseed the pepper. Cut in strips .
Grill or Roast Corn
Drizzle the corn on the cob with a little olive oil. Place the corn on the cob directly on the grill or stove top over high heat. Grill the corn on the cob for about 10 minutes, rotating the corn as needed to keep it from getting charred too much on one side . when done cut kernels off the cob with a sharp knife.
Grill the Zucchini
Wash and halve the zucchini. Roast on Grill or grill pan for 5-7 minutes. Don't over cook to retain the crunch .
Mix all the vegetables
Whisk together lemon juice, harissa,olive oil and sea salt, until combined well.Toss peppers with dressing.
This recipe is my entry for the Monthly Mingle : Grill it event hosted by Sig of Live to Eat