| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 216 |
| Fat | 14.9g |
| Saturates | 1.7g |
| Protein | 3.3g |
| Carbs | 15.6g |
| Sugars | 13.7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Set your oven to its highest grill setting. Halve the red peppers and remove the seeds. Arrange the peppers on a baking sheet skin-side up, drizzle with olive oil and place under the grill for 20 minutes or until the skin blackens and blisters and the peppers are soft.
2
Place in a container and wrap with cling film, allow to steam for 10 minutes then peel off the blackened skin.
3
Arrange the charred peppers on a platter and sprinkle with the toasted walnuts.
4
To make the dressing, whisk together the grape vinegar, molasses and finely chopped parsley with a little salt and pepper.
5
Drizzle the dressing over the peppers and garnish with some chopped parsley. Add the toasted walnuts on top to serve.
