Serve a Syrian-inspired red pepper and walnut dip as a side dish in a Middle Eastern feast. Top with whole walnuts and coriander and enjoy with flatbreads
Prep:20 mins
Serves 4
3 red peppers70g walnut halves1 tbsp pomegranate molasses½ tsp hot chilli flakes1 tsp ground cumin1 tsp tomato paste1 small garlic clove, crushedhandful of breadcrumbs¾ tsp fine sea saltolive oil, to servehandful of coriander leaves, to serve
STEP 1Heat 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.STEP 2Grind 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.STEP 3Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.
