Halal Turkish Roasted Pepper and Walnut Salad

• 4 large red bell peppers
• 3/4 cup walnuts, toasted and chopped
• 2 garlic cloves, minced
• 2 tbsp pomegranate molasses or lemon juice
• 3 tbsp olive oil, salt, 1 tsp sumac or paprika
• Fresh parsley, optional chili flakes

1. 1Roast peppers over flame or at 425°F until charred. Peel, deseed and slice into strips.
2. 2In a bowl, combine peppers with walnuts, garlic, pomegranate molasses, olive oil, salt and spices.
3. 3Toss gently and let sit 10 min for flavors to meld.
4. 4Garnish with parsley. Serve at room temperature with bread.

Nutrition values are estimates.