Roast Red Peppers with Pomegranate Molasses and Dukkah

Make Ahead – Roast peppers up to 2 days ahead, cover and refrigerate. Bring to room temperature before serving. Prepare dukkah and store in airtight container in a cool place for up to 1 month or in fridge for up to 3 months.

Store – Refrigerate leftover peppers, covered, for an extra 3 days. Bring to room temperature before serving. Refrigerate dressing, stored in jar, for up to 1 week. Warm as directed in recipe before serving.

Freeze – Freeze dukkah in airtight container for up to 6 months. Defrost for 1 hour before using. Or sprinkle direct from frozen.