Directions
Step 1
Place a frying pan over high heat. In a small bowl, coat shishito peppers with 1 tbsp of oil. Add to the heated pan and sear the peppers. When they start making a popping noise, they are done. Remove from heat and set aside.
Step 2
Rinse roasted red pepper strips under cool water in a colander. Blot with a paper towel and place in a salad bowl.
Step 3
In a small bowl, whisk olive oil and pomegranate molasses together.
Step 4
Add the remaining ingredients to the salad bowl and drizzle the olive oil mixture over top. Toss to combine. Season to taste.