Cherry, Roasted Chilli & Herb Salad

Cherry, Roasted Chilli & Herb Salad

Course Entree, Platter
Cuisine Modern Australian
Servings 4 as a side


  • 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


  • 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.


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.
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