Middle Eastern · Lunch
Roasted Pepper and Walnut Salad
Roasted red peppers layered with toasted walnuts, tossed in a pomegranate molasses and olive oil dressing sharpened with lemon and garlic. Finished with parsley, sumac and crumbled feta, this cold salad pairs sweet-smoky pepper flesh with the bitterness of walnut skins and a tangy, fruity dressing edge.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
339Calories
8.1gProtein
24.9gFat
24.8gCarbs
14.1gSugar
5.9gFiber
389mgSodium
13mgChol
5.1gSat Fat
560mgPotassium
140mgCalcium
2.1mgIron
0.1mcgVitamin B12
190mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Broil whole bell peppers on high heat for 15-20 minutes, turning every 5 minutes, until skins blister and blacken completely on all sides.
2
Rest
Transfer charred peppers to a bowl, cover and let steam 10 minutes off heat until skins loosen and peel away by hand.
3
Prep
Peel and deseed the rested peppers, slice flesh into strips, and dry-toast the walnuts over medium heat for 3-4 minutes until golden and fragrant.
4
Prep
Whisk pomegranate molasses, olive oil, lemon juice, minced garlic, sumac and salt together until glossy and slightly thickened.
5
Prep
Toss pepper strips and toasted walnuts with dressing until coated, working gently to avoid tearing softened peppers.
6
Plate
Scatter crumbled feta and chopped parsley over top and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 red bell peppers
- 2.4 oz70g walnuts
- 2 clove2 clove garlic
- 2 tbsp2 tbsp pomegranate molasses
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp sumac
- 1 oz28g feta cheese
- 2 tbsp2 tbsp fresh parsley
- a pinch of salt
