Colorful Broccoli Salad

Break broccoli into florets and rinse well.

Place in pot, cover with hot water and cook 5-10 minutes until tender.

Transfer broccoli to a colander and drain excess water.

Let cool slightly, then cut into smaller pieces.

Slice roasted peppers and dice pickles.

Finely chop dill and add to the bowl.

Whisk olive oil, pomegranate molasses, lemon juice, garlic and salt together.

Drizzle dressing over salad and toss gently.

Garnish with walnut halves and serve.