Roasted Peppers With Pomegranate Dressing

Charring your red bell peppers lends a smokiness to the flesh, which tastes great by itself, but a few extra steps can turn it into an excellent veggie main for your iftar table
Roasted Peppers With Pomegranate Dressing
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Roasted Peppers With Pomegranate Dressing
April 28, 2020
Level Easy
Preparation Time 5 minutes
Cooking Time 30 minutes
Serves 4
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


500g red or yellow mixed peppers halved and seeds removed
3 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
50g walnuts, toasted

For the pomegranate molasses

3 tbsp pomegranate molasses
2 tbsp red grape vinegar
2 tbsp spinneysFOOD Mediterranean Extra Virgin Olive Oil
spinneysFOOD Salt, to taste
spinneysFOOD Black Peppercorns, freshly ground, to taste

To serve

spinneysFOOD Fresh Parsley


  • 1

    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.

  • 2

    Place in a container and wrap with cling film, allow to steam for 10 minutes then peel off the blackened skin.

  • 3

    Arrange the charred peppers on a platter and sprinkle with the toasted walnuts.

  • 4

    Whisk all the dressing ingredients together.

  • 5

    Drizzle the dressing over the peppers and garnish with the parsley.


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