This salad is a twist on the famous dip and is best served with fresh crusty bread
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
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. See details | |
Ingredients
Cooking Instructions
Download PDF1
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.
2
Toast the walnuts in a dry frying pan over a medium heat for 5 minutes. Set aside.
3
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.
4
Drizzle over the capsicums then sprinkle over the walnuts, pomegranate rubies and chopped parsley.
5
Serve with freshly sliced crusty bread.
