Current flyer Farm Boy - Valid from 05.06 to 11.06 - Page nb 8

Products in this flyer

extra virgin olive oil sheet oven skin oil fresh olive bowl slice roasted pepper pistachio salad

Roasted Bell Pepper Salad with Pomegranate Molasses Dressing PREP: COOK TIME: SERVES: 10 mins 30 mins 4 Ingredients 4 bell peppers halved, cored and seeded 3 Tbsp Extra Virgin Olive Oil plus 1 Tbsp for roasting peppers 1 Tbsp Farm Boy™ Pomegranate Molasses 1 Tbsp Farm Boy™ Prosecco Wine Vinegar salt and pepper, to taste 2 Tbsp fresh mint leaves 1 Tbsp Farm Boy™ Salted Roasted Pistachios, chopped WINE VINEGAR PRODUCT OF ITALY a View Full Recipe Online ‘asy Directions 1 Preheat oven to 450°F. 2 In large bowl, toss bell peppers with 1 Tbsp Extra Virgin Olive Oil, salt, and pepper. Place on parchment covered sheet pan cut side down and bake for 30-40 minutes, until soft and charred. 3 Remove peppers from oven and place in a bowl. Cover and let rest for 10 minutes. Peel skins off and tear into thick slices. 4 In medium bowl, combine 3 Tbsp Extra Virgin Olive Oil, Pomegranate Molasses, and Prosecco Wine Vinegar. Whisk to combine and season with salt and pepper to taste. 5 Add bell peppers and gently toss to combine. 6 Place bell peppers on large platter and garnish with mint leaves and chopped Salted Roasted Pistachios.