Love and Spices:
Tropical Grilled Peppers

Let yourself be tempted by this delicious vegan salad that is a meal on its own

Recipe by Monique Singer

Previously published May 23, 2020

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Tropical Grilled Peppers

Let yourself be tempted by this colourful and delicious vegan salad, where the freshness of the vegetables and tropical flavours blend into a perfect balance.

Preparation time: 40 min | Cooking time: 10 min | Yields: 8 servings

• 4 red bell peppers cut in half, seeded and grilled
• 1 16 oz / 500 ml can (about 2 cups) black beans, drained and rinsed
• 1 cup fresh corn, drained and rinsed if canned
• 1 cup / 375 g pineapple, cut into small pieces
• 1 avocado, firm and cut into cubes
• 1 chipotle or jalapeño pepper, seeded, cut into small pieces
• 1/2 cup / 227 g cilantro, chopped
• 2 limes, juiced
• 2 spring onions, chopped

DRESSING

• 5 tbsp Tajin, Classico Seasoning / with lime*
• 2 limes, juiced
• 1 tbsp lime zest
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper
• 2 tbsp olive oil

In a bowl, combine the black beans, corn, jalapeño, spring onions, pineapple, avocado, cilantro and set aside.
In a separate bowl, mix together the lime juice, oil, Tajin spice, salt and pepper.
Pour over the black bean mixture and toss.
Best if prepared a few hours before filling.
Cut the red bell peppers in half and remove the seeds.
Grill on the cut side for 5 to 7 minutes, let cool.
Fill with salad mixture, sprinkle the lime zest, and the remaining 1 tbsp Tajin seasoning.
Add seasoning if needed.

*Tajin, Classico Seasoning / with lime can be found in a spice store.

Images: Anne Fillion

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Monique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion list is her attraction to spices, their benefits, and the distinctive flavours they bring to all dishes. LinkedIn