Nigella Roast Red Peppers with Pomegranate Molasses and Dukkah

Nigella Roast Red Peppers with Pomegranate Molasses and Dukkah is made with sweet red peppers, pomegranate molasses, garlic, and a spiced pistachio dukkah. This dish creates a stunning and fragrant salad or side, full of contrast and crunch. It takes about 1 hour and 15 minutes to prepare and serves 4–6.

Nigella Roast Red Peppers with Pomegranate Molasses and Dukkah Ingredients

For the Dressing:

• 3 tbsp extra-virgin olive oil
• 2 tsp pomegranate molasses
• ½ tsp sea salt flakes (or ¼ tsp fine salt)
• 1 fat garlic clove, bruised

For the Peppers:

• 6 large or 9 small red peppers (approx. 1.25kg)
• 2 tbsp olive oil
• 60ml hot water (plus more if needed)

For the Dukkah:

• 65g shelled pistachios
• 2 tbsp sesame seeds
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp pink peppercorns
• 1 tsp sea salt flakes (or ½ tsp fine salt)

To Serve (Optional):

• 2–3 tbsp pomegranate seeds

How To Make Nigella Roast Red Peppers with Pomegranate Molasses and Dukkah

1. Make Dressing: In a jar, combine olive oil, pomegranate molasses, salt, and garlic. Shake well and let infuse.
2. Roast Peppers: Heat oven to 220°C (200°C Fan). Halve and deseed peppers. Arrange cut-side down in a baking tray, drizzle with olive oil, add hot water, and roast for 40 minutes until tender and charred.
3. Prepare Dukkah: Toast pistachios for 3 mins, then sesame seeds separately for 2 mins, and lastly the coriander, cumin, fennel seeds, and peppercorns for 2 mins.
4. Grind Seeds: Combine the spice mix and salt, and coarsely grind into a textured mix.
5. Grind Nuts: Chop 1 tbsp of pistachios, grind the rest, then mix with the sesame seeds and spices.
6. Peel Peppers (Optional): Place hot peppers in a bowl covered with wrap to steam. Once cool, peel skins if desired and arrange on a platter.
7. Dress and Serve: Warm the dressing, shake again, and pour over the peppers. Sprinkle with pomegranate seeds and dukkah. Serve warm or at room temperature.

Recipe Tips

• Don’t Skip the Steam: Steaming makes peeling roasted peppers much easier.
• Dukkah Keeps Well: Store extra dukkah in a sealed jar for future use.
• Use Warm Dressing: Let the dressing sit in warm water before pouring for best infusion.
• Great with Beetroot: Use the same dressing and dukkah over roasted beetroot.
• Texture Control: Dukkah should be a coarse mix, not a paste or powder.

What To Serve With Roast Red Peppers

These dressed peppers make a flavorful side for grilled meats, roast lamb, or halloumi. Serve with flatbreads, couscous, or a lentil salad for a complete vegetarian meal.

How To Store Roast Red Peppers

Refrigerate: Store peppers, dressing, and dukkah separately for up to 3 days.
Freeze: Not recommended due to texture changes.

Roast Red Peppers Nutrition Facts

• Calories: 240
• Total Fat: 18g
• Saturated Fat: 2g
• Carbohydrates: 15g
• Sugar: 10g
• Protein: 4g
• Sodium: 300mg

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