Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted peppers with pomegranate dressing

Mediterranean 5 Mins Prep · 30 Mins Cook

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.
Place in a container and wrap with cling film, allow to steam for 10 minutes then peel off the blackened skin.
Arrange the charred peppers on a platter and sprinkle with the toasted walnuts.
To make the dressing, whisk together the grape vinegar, molasses and finely chopped parsley with a little salt and pepper.
Drizzle the dressing over the peppers and garnish with some chopped parsley. Add the toasted walnuts on top to serve.