Muhammara

Buy or find
Red capsicum, 3, washed, seeded and cut into strips
Olive oil, to drizzle
Flatbread or pita bread, 50g
Cayenne pepper 1/2 tsp
Chilli powder, 1/2 tsp
Walnuts, 150g, chopped
Pomegranate molasses, 1 tbs
Lemon, 1/2, juiced
Plain yoghurt, 1 tbs
Chopped parsley, 1 tbs
Pine nuts, 2 tbs, soaked in water for 20 minutes, then drained
Salt and pepper
Pita bread to serve

Do
Preheat the oven to 200 degrees celsius (fan-forced).

Place the capsicum on baking sheet and lightly drizzle with olive oil.

Roast for about 30 minutes or until soft.

Remove from the oven, put into a bowl and cover with glad wrap.

Put the 50g flatbread on another baking sheet and bake for 5 minutes until golden and crisp. Do this while the capsicums are roasting.

Transfer the bread to a food processor and process into breadcrumbs.

Transfer the breadcrumbs to a bowl, mix with cayenne pepper and season well with salt and pepper.

Set aside 1 tbs of breadcrumbs to use as a garnish.

Pour 100ml water into the food processor and add the roasted capsicums, spiced breadcrumbs, chilli powder, walnuts, pomegranate molasses and lemon juice. Process until the mixture is fine.

Transfer the muhammara to a serving bowl. Season with salt and pepper.

Stir in the yoghurt.

Sprinkle with the chopped parsley and pine nuts.

Top with reserved spiced breadcrumbs.

Serve with toasted pita bread.

Try this on bread as a sandwich with lettuce, avocado and grilled halloumi.