Roasted Peppers & Pomegranate Vinaigrette

This dish is one of the most simple yet intensely flavoured salads there is. If you have a gas hob or a barbeque go for chargrilled peppers, but they work just as well in the oven too.

Serving Suggestion: as part of a middle eastern mezze, pictured here next to the Red & White Rice Salad and Aubergines in Tomato & Tamarind Sauce.

Difficulty Level: 2

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Ingredients:

Serves 6

• 500g small or baby mixed peppers or 6 long pointed red or yellow peppers, halved, cored and deseeded

• 3 tbsp olive oil

• 50g pistachio nuts, roughly chopped

• Maldon salt flakes

For the dressing:

• 3 tbsp pomegranate molasses

• 2 tbsp red wine vinegar

• 2 tbsp olive oil

• Maldon salt flakes

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Method:

1. Preheat your oven to its highest temperature setting. Line a baking tray with baking paper.

2. Place the peppers on the prepared baking tray with their skin sides facing up. Drizzle over the olive oil, season with salt and roast for 14 - 16 minutes. or until nicely charred (keep a close eye!).

3. Mix the ingredients for the dressing together in a small bowl and season with a little salt to taste.

4. Arrange the peppers on a platter and spoon over the dressing. Scatter over the pistachios and serve.

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