21
Nov
Cherry, Roasted Chilli & Herb Salad
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Cherry, Roasted Chilli & Herb Salad
Ingredients
- 2 red chillies
- 1 lb. fresh dark pitted cherries
- 1 cup corinader 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.
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