Muhammara

Ingredients

• Red bell pepper

  Sweet, raw

  5 medium or 595g

• Walnuts

  Nuts, black, dried

  75g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Parsley

  Raw

  20g

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Red Pepper Paste

  Baraka

  4 tbsp or 80g

• Pomegranate Molasses

  Soofer Co., Inc.

  2 Tbsp or 36g

• Red Onion

  Whole Foods Market

  ½ medium raw or 55g

• Pomegranate Seeds

  Waitrose

  20 grams or 15g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  1 tbspn or 15g

Directions

1. Heat the oven to 220C/200C fan/gas 7. Put the red peppers and chillies on a large baking tray in a single layer, and roast for 20-25 mins, turning halfway, until the skins are blackened and charred on both sides. Allow to cool slightly, then pull off the stems.
2. Spread out the walnuts on another baking tray and toast in the oven for 5 mins. Remove and allow to cool. Put the roasted chillies, red pepper paste, ground coriander and cumin in a food processor, and blitz to a smooth paste. Add the roasted peppers, walnuts and 1/2 tsp salt, and pulse gently until you have a rough, chunky consistency you don't want a smooth paste.
3. Spoon into a bowl or plate and drizzle over the pomegranate molasses. Garnish with parsley, red onion and pomegranate seeds, and a trickle of olive oil.