A rich, Turkish inspired antipasti of peppers, tomatoes and pomegranate molasses
Grilled red peppers are mixed with both semi and sun dried tomatoes to create a rich, multi textured antipasti, which is coated with a dressing made from tart pomegranate molasses, chilli, mint and parsley. Usages: Use as part of a mezze platter or small plate, with yoghurt and flat bread. Serve alongside grilled meats as a garnish or add to wraps and kebabs. Alternatively, mix through grains and pulses for vegan friendly dishes.
|of which Saturates||1.7|
|of which Sugars||14.1|
Sunflower oil, Sun-Dried tomatoes and Semi-Dried tomatoes (26%), Grilled Red Peppers (18%), Pomegranate Molasses, Salt, Tomato Paste, Lemon Juice, Green Chilli, Dried Onions, Garlic Puree, Mixed Herbs and Spices.
Keep refrigerated. Keep under oil and consume within 2 weeks once opened.
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