Molasses-Roast Peppers

Sweet, sticky and full of depth, these roasted peppers are one of those simple dishes that always feels a bit special. The pomegranate molasses adds a rich tangy-sweetness that balances perfectly with the soft, caramelised peppers.

They’re incredibly versatile – serve them warm with grilled fish or chicken, or cold the next day with salads, grains or dips. A lovely one to batch cook and keep in the fridge for easy flavour boosts throughout the week.

800g mixed peppers, deseeded and cut into thick wedges
3 tbsp extra virgin olive oil
2 tbsp pomegranate molasses

Serves 5 or 6
Prep time: 5 minutes
Cook time: 40 minutes

Preheat the oven to 200° C fan. Tip the peppers into a roasting tin, drizzle with olive oil and season. Roast for 40 minutes until soft and blistered, giving them a stir a couple of times during the cooking. To finish, drizzle over the pomegranate molasses toss to combine. Spread out on a serving platter. Enjoy hot or cold.