• 1/2 cup extra virgin olive oil
  • 2 lemons, juiced
  • 2 tablespoons pomegranate molasses*
  • 400g button mushrooms, trimmed
  • 2 red capsicums, halved
  • 2 yellow capsicums, halved
  • 400g mixed heirloom cherry tomatoes
  • 1/2 cup flat-leaf parsley leaves
  • 1 small bunch watercress, sprigs picked


  1. Combine olive oil, 1/4 cup lemon juice and pomegranate molasses in a screw-top jar. Put mushrooms in a large ceramic bowl, pour over three-quarters of the dressing and stir to coat. Cover and refrigerate 1 hour to allow mushrooms to absorb the dressing.
  2. Preheat grill on high heat. Place capsicums skin side up on a tray, grill for 5-8 minutes until skin is charred. Place in a bowl and cover with plastic wrap. Cool 10 minutes, then peel and discard the skin. Slice capsicums into 2.5cm thick strips and add to the mushrooms.
  3. Toss tomatoes, parsley and watercress through the mushrooms. Arrange on a platter, drizzle with remaining dressing. Season to taste and serve.* Pomegranate molasses is a sweet, thick syrup used in Middle Eastern cooking. It is available from delis and selected greengrocers.

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