Name: Marinated capsicum salad
Prep time: 80 min
Cook time: 40 min
Total time: 120 min
Yield: 1
Ingredients: 2 red capsicums; 2 yellow capsicums; 80ml olive oil; 40.00 ml pomegranate molasses (see Notes); 60ml lemon juice; 2 tsp chopped thyme leaves; 1/2 bunch fresh flat-leaf parsley leaves; 1/2 bunch fresh mint leaves; 1/2 bunch watercress; Shaved manchego cheese, to serve (see Notes)

Marinated capsicum salad

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Prep Time:
80 minutes

Cook Time:
40 minutes

Total Time:
120 minutes

Roasted capsicum salad with tangy pomegranate dressing by David Prior.

Ingredients:

2 red capsicums
2 yellow capsicums
80ml olive oil
40.00 ml pomegranate molasses (see Notes)
60ml lemon juice
2 tsp chopped thyme leaves
1/2 bunch fresh flat-leaf parsley leaves
1/2 bunch fresh mint leaves
1/2 bunch watercress
Shaved manchego cheese, to serve (see Notes)

Instructions:

Preheat the oven to 180C. Toss capsicums with 1 tablespoon of oil in a baking pan. Roast for 40 minutes until softened and lightly charred. Transfer to a bowl, cover with plastic wrap, and let cool. Peel, slice into 2.5cm-thick strips, and set aside.
Mix together the molasses, juice, thyme, and remaining oil, then drizzle the mixture over the capsicum. Let it marinate for at least 1 hour or overnight for maximum flavor.
Combine fresh parsley, mint, and watercress with diced capsicum. Present beautifully on a plate, sprinkle with your favorite cheese, generously drizzle with marinade, and enjoy.

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