Ingredients
- 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)
- Calories 321
- Fat 25.7g
- Saturates 2.4g
- Protein 7.7g
- Carbs 21.2g
- Sugars 12.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Muhammara salad with spiced olive oil and walnuts
Arabic 15 Mins Prep ยท 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.