Cherry tomato and grilled pepper salad

Cherry tomato and grilled pepper salad

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 red pepper
1 yellow or orange pepper
250g cherry tomatoes, ideally a mixture of colours
1 teaspoon ground sumac
1 teaspoon ground cumin
large pinch smoked paprika
3 tablespoons olive oil
1 1/2 tablespoons pomegranate molasses
salt
freshly ground black pepper

Method

  1. Cut all the peppers into quarters, grill and skin them. Cut the skinned peppers into even strips, about 5 mm thick.
  2. Cut the cherry tomatoes into halves or quarters, depending on their size. Mix them with the peppers.
  3. In a small bowl, mix together the remaining ingredients except the salt and pepper, to make the dressing.
  4. Toss the pepper and tomato mixture in the dressing. Season to taste with salt and pepper.
Tags:
Leiths School of food and wine
cookery course
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