Today’s recipe is a chickpea and red pepper salad jewelled with delicious, crisp pomegranate seeds and dressed with a pomegranate molasses dressing infused with za’atar, which I knocked up in a hurry whilst trying to use up some leftovers. Yes, I genuinely had everything except the rocket knocking around in the cupboard. I keep an excessively large jar of roasted red peppers in the fridge and I was gifted a couple of enormous pomegranates along …
