Cherry, Roasted Chilli & Herb Salad
4as a side
4as a side
  • 2 red chillies
  • 500g fresh dark pitted cherries
  • 1cup coriander leaves
  • 1cup ⁄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
  1. Heat oven grill to high. Place chiles on a baking sheet; grill, turning as needed, until charred and tender, 4-5 minutes.
  2. Transfer to a bowl and cover with plastic wrap; let sit 5 minutes.
  3. Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl.
  4. Add cherries, coriander, walnuts, oil, molasses, juice, salt, and pepper; toss to combine.
  5. Serve chilled or at room temperature.
Recipe 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.