المكونات
- SpinneysFOOD Mixed Capsicums 400g
- Walnuts 100g
- Lemon 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Chilli Flakes 1 tsp
- Sesame oil 1 tbsp
- Smoked paprika 1 tsp
- Pomegranate molasses 2 tbsp
- SpinneysFOOD Fine Cumin 1 tsp
- SpinneysFOOD Fresh Pomegranate Jewels To serve
- SpinneysFOOD Fresh Parsley 20g
- Sliced fresh bread To serve
Nutrition (Per serving)
- سعرات حرارية 321
- دهون 25.7g
- المشبعة 2.4g
- بروتين 7.7g
- الكربوهيدرات 21.2g
- السكريات 12.3g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
سلطة المحمّرة مع زيت الزيتون الحارّ والجوز
Arabic 15 Mins Prep · 20 Mins Cook
- Place the capsicums over a gas flame or under a hot grill and char them on all sides until soft.Place in a bowl, cover with cling film and allow to stand for 5 minutes. Remove the burnt skin and seeds and carefully tear into large pieces. Arrange on a platter.
- Toast the walnuts in a dry frying pan over a medium heat for 5 minutes. Set aside.
- To make the dressing, start by juicing a lemon. Whisk together the olive oil, chilli flakes, sesame oil, 1 tsp of lemon juice, paprika, pomegranate molasses and cumin.
- Drizzle over the capsicums then sprinkle over the walnuts, pomegranate rubies and chopped parsley.
- Serve with freshly sliced crusty bread.