Syrian roasted red pepper salad with pomegranate molasses
The flavours of this salad would be tart, slightly sweet, and minimally salty. Serve alongside other shareable mezze or tapas style plates and bread. I've provided two ways to roast peppers in the instructions, depending on what works best for you.
Servings: 4 people, as part of a larger mezze spread
- 2 large red bell peppers
- 1 clove garlic bashed hard with the blade of a knife and very finely minced (or pounded with a pestle and mortar)
- 1 ½ tablespoons pomegranate molasses
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- ⅛ teaspoon ground cumin
- Generous pinch or 2 salt
Oven roasting method
Preheat the oven to 220 degrees Celsius. Cut the peppers in half, through the stem, and remove any seeds.
Place the peppers on a baking sheet, cut side down, and roasted for 30-40 minutes, until the skins are charred and the peppers have collapsed a bit. Remember, they're meant to be burnt.
Gas hob or torch method
Light a burner and place peppers directly in the flame, turning frequently with tongs, until the skin is blackened and charred around the entire area of the pepper. If you have a handheld kitchen torch you can also use that for the same effect.