Roasted Pepper Salsa with Pomegranate Dressing

Ingredients:

• 3 peeled pomegranates (seeds removed)
• 6 red peppers
• 1 medium red onion, diced into very small cubes
• 1 tbsp finely chopped mint
• 2 tbsp. l. olive oil
• Juice of 2 limes
• Salt and ground black pepper
• Serving options: with cold-water Eastern or Atlantic oysters on 1/2 shell

Preparation:

1. Cut the pomegranates into quarters and remove the seeds. Squeeze the juice from the seeds by placing them in a colander or bowl and crushing them with a spoon or pestle.
   
   Roast the red peppers, place them in a bowl, cover with cling film for 8 minutes, then peel and seed and cut into very small cubes.
2. In a bowl, combine pomegranate juice, diced roasted red pepper, diced red onion, chopped mint, olive oil, and lime juice. Season with salt and pepper.
   
   Serve with cold-water Eastern or Atlantic oysters on the half shell.