This is a great recipe to have in your culinary arsenal. Not only is it bursting with flavour, but it gets much better as it sits, so you can make it one or even two days ahead! The roasted bell peppers can be used as a salad, an antipasto or even as a sandwich filling. They are versatile and delicious and perfect for your next Tapa party, just make sure you have lots of crusty bread to mop up the juices.
Directions
- Preheat oven to 450°F.
- In large bowl, toss bell peppers with 1 Tbsp olive oil, salt and pepper. Place on parchment covered sheet pan cut side down and bake for 30-40 minutes, until soft and charred.
- Remove peppers from oven and place in a bowl. Cover and let rest for 10 minutes. Peel skins off and tear into thick slices.
- In medium bowl, combine 3 Tbsp olive oil, pomegranate molasses and vinegar. Whisk to combine and season with salt and pepper to taste. Add bell peppers and gently toss to combine.
- Place bell peppers on large platter and garnish with mint leaves and pistachios.
Ingredients
- 4 bell peppers halved, cored and seeded
- 3 Tbsp Farm Boy™ Extra Virgin Olive Oil (1 L) plus 1 Tbsp for roasting peppers
- 1 Tbsp Farm Boy™ Pomegranate Molasses (300 g)
- 2 tsp Farm Boy™ Prosecco Wine Vinegar (500 ml)
- Salt and pepper to taste
- 2 Tbsp fresh mint leaves
- 2 Tbsp Farm Boy™ Salted Roasted Pistachios chopped
