2 peppers, sliced and roasted

50g fresh breadcrumbs

25g walnuts, chopped

2 tbsp olive oil

1 tbsp pomegranate molasses

juice 1/2 lemon

1 garlic clove, minced

1 tsp cumin

1/2 tsp dried chilli flakes 

pinch sea salt

  • Pre-heat the oven to gas mark 6.
  • Place the peppers on a tray and roast until they are cooked and the skin is blackened.
  • Remove from the oven and once cool enough to handle, peel and discard the skin and seeds.
  • Place all the ingredients in a pestle and mortar or food processor and work until the mixture comes together.
  • Place into a serving dish and drizzle with a little extra olive oil.
  • Delicious spread onto flatbread and pitta.