سلطة البطاطا المشوية

We peel the potatoes and slice them thinly.

We season them with salt, paprika, and 2 tablespoons of olive oil, and mix well.

We arrange the potato slices on a baking tray lined with parchment paper.

We place the tray in a hot oven with heat from both top and bottom, and roast the potatoes for 20–25 minutes until golden and cooked through.

In a glass bowl, we combine the chili paste, pomegranate molasses, olive oil, salt, black pepper, garlic powder, lemon juice, and vinegar.

We whisk the dressing ingredients together until well combined.

We add the chopped parsley, sliced onion, colored bell peppers, and walnuts, and gently toss them in the dressing.

Once the potatoes are roasted, we add them to the bowl and gently mix until fully coated.

We serve the salad in a dish and garnish with a lemon wedge.