For the pomegranate molasses
Set your oven to its highest grill setting. Arrange the peppers on a baking sheet skin-side up, drizzle with olive oil and place under the grill for 20 minutes or until the skin blackens and blisters and the peppers are soft.
Place in a container and wrap with cling film, allow to steam for 10 minutes then peel off the blackened skin.
Arrange the charred peppers on a platter and sprinkle with the toasted walnuts.
Whisk all the dressing ingredients together.
Drizzle the dressing over the peppers and garnish with the parsley.