INGREDIENTS
4
red bell peppers
1/3 cup
pitted, slivered green olives
1/2 cup
coarsely chopped walnuts, toasted at 350° F (180° C) for 10 minutes
2 cloves
garlic, finely chopped
1 tbsp
olive oil
2 tbsp
pomegranate molasses, preferably a Turkish brand
1 tbsp
lightly crushed coriander seed
Salt & freshly ground black pepper