Muhammara (red pepper & walnut dip)

• red peppers↗3
• walnut halves↗70g g
• pomegranate molasses↗1 tbsp tbsp
• chilli flakes↗½ tsp hot tsp hot
• ground cumin↗1 tsp tsp
• tomato paste↗1 tsp tsp
• garlic clove↗1 small

  crushed

• breadcrumbs↗handful of
• sea salt↗¾ tsp fine tsp fine
• olive oil↗

  to serve

• coriander leaves↗handful of

  to serve

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don’t blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.

2. 2

   Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.

3. 3

   Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.