Blistered Shishito Peppers with Fennel-Buckwheat Sprinkle
Servings 4 snack-sized servings
Ingredients
Fennel-Buckwheat Sprinkle
- ¼ cup raw buckwheat
- 2 tablespoons raw sunflower seeds
- 2 teaspoons raw sesame seeds
- 1 teaspoon untoasted fennel seeds
- 1 teaspoon sesame oil
- 1 teaspoon honey
- 1-2 teaspoons smoked finishing salt
Shishito Peppers
- 8 ounces 226g shishito peppers
- 1-2 tablespoons olive oil
- Zest and Juice from ½ lemon
Instructions
- To make the fennel-buckwheat sprinkle: Preheat the oven to 325˚F. Combine the raw buckwheat, sunflower seeds, sesame seeds, and fennel seeds on a sheet tray covered with parchment paper. Drizzle with the sesame oil and honey, stirring or using your fingers to rub together, until well combined.
- Bake until the seeds are golden, 15-20 minutes. Remove the tray from the oven, sprinkle with the smoked salt, and let cool.
- Once cool, use a mortar/pestle or food processor to crush until the mix is coarse in texture, with the occasional whole piece still left.
- To cook the peppers: Heat a large skillet coated in a thin layer of olive oil over medium to medium-high heat. Add the shishito peppers and cook, flipping occasionally, until they have a nice blister all over. Remove from the skillet and place in a small serving bowl.
- To serve the peppers: toss them with the lemon juice, lemon zest, and a couple of tablespoons of the buckwheat sprinkle while still hot, then generously sprinkle the top with more right before serving.
Video
Notes
The lemon: If you have dried lemon peel, I highly recommend crushing that into the buckwheat mixture.