Steps
1. Soak the dried apricots in hot water for 10-15 minutes until softened.
2. Drain the apricots, pat dry, and dice into small cubes.
3. In a dry pan, toast the walnut kernels over medium heat for 2-3 minutes until fragrant and lightly golden. Remove and let cool.
4. Cut the roasted pickled capsicum into thin strips or small cubes.
5. In a bowl, combine the diced apricots, toasted walnuts, and capsicum pieces.
6. In a separate small bowl, whisk together olive oil, pomegranate molasses, crushed garlic, sumac, and salt.
7. Pour the dressing over the apricot mixture and gently toss to combine.
8. Transfer to a serving plate and sprinkle with finely chopped fresh parsley before serving.