ROASTED BUTTERNUT AND RED PEPPER SALAD
This brightly coloured vegetable salad makes the most of autumnal vegetables and requires minimal effort. The tangy acidity of pomegranate molasses, coupled with its sweet syrupiness, bring out the flavours of the vegetables.
Preheat the oven to 180°C.
For the dressing, mix together the pomegranate molasses, lemon juice, extra virgin olive oil and garlic.
Season with salt and pepper and mix well.
On a baking paper-lined baking tray, spread out the butternut and peppers, drizzle with the olive oil and season generously with salt and pepper.
Roast for 30-40 mins or until cooked through. When it comes out of the oven drizzle over half the dressing and cool slightly.
On a separate tray, cook the pumpkin seeds for 5 minutes until crisp. Cool before using.
Scatter some of the rocket on a serving platter, place the roasted buttercup and peppers on top of the rocket, scatter with more rocket, drizzle with the dressing and add the toasted pumpkin seeds and pomegranate arils if using.
2 tablespoons pomegranate molasses
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1 clove garlic, mashed to a paste
1 small butternut (approx. 1 kilogram weight), peeled,
seeds scooped out and cut into 1-centimetre-thick slices
3 red peppers, seeded and cut into quarters lengthwise
1 tablespoon olive oil
3 tablespoons pumpkin seeds
1 handful wild rocket leaves
3 tablespoons pomegranate arils to scatter (optional)