Cherry, Roasted Chilli & Herb Salad
Ingredients
- 2 red chillies
- 500 g fresh dark pitted cherries
- 1 cup coriander leaves
- 1 cup ⁄2walnut halves toasted and roughly chopped
- 3 tbsp. olive oil
- 1 1 ⁄2 tbsp. pomegranate molasses
- 1 tbsp. fresh lemon juice
- Kosher salt and black pepper to taste
Instructions
- Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender, 4-5 minutes.
- Transfer to a bowl and cover with plastic wrap; let sit 5 minutes.
- Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl.
- Add cherries, coriander, walnuts, oil, molasses, juice, salt, and pepper; toss to combine.
- Serve chilled or at room temperature.
Notes
You can make pomegranate molasses by reducing 2 cups of cranberry juice over a medium heat until around 1/2 cup remains - It will thicken more on standing, so don't over reduce.