A rich, Turkish inspired antipasti of peppers, tomatoes and pomegranate molasses
Grilled red peppers are mixed with both semi and sun dried tomatoes to create a rich, multi textured antipasti, which is coated with a dressing made from tart pomegranate molasses, chilli, mint and parsley.
- Use as part of a mezze platter or small plate, with yoghurt and flat bread
- Serve alongside grilled meats as a garnish or add to wraps and kebabs
- Mix through grains and pulses for vegan friendly dishes