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
Ingredients
- 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
Instructions
- First you'll want to roast and skin the peppers. Use one of the following two methods:
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.
Peeling the peppers
- No matter which was you char the skins, add the roasted peppers to a plastic bag or other sealed container and seal the bag. Leave them to cool and then remove the skins. They should slide right off.
Preparing the salad
- Slice the now peeled peppers into very thin slivers and place in a bowl. Add all of the remaining ingredients and stir to combine. Serve room temperature or cold.