EASY SUMMER sharing menu

Red pepper and walnut dip

This is our version of muhammara, a dairy-free dip with a sweet, smoky flavour, originating from Aleppo in Syria.

Serves 6-8 • Ready in 45 mins, plus cooling

3 red peppers
100g walnuts, toasted, plus extra, chopped, to garnish
1½tsp pul biber (Aleppo dried red pepper) or chilli flakes
½tbsp pomegranate molasses, plus
extra to drizzle
1tbsp extra virgin olive oil
30g fresh breadcrumbs
½tbsp lemon juice
Chopped parsley, to garnish

1 Heat the grill to high. Cook the red peppers on a foil-lined grill tray for 20-25 mins, turning, until charred. Transfer to a heatproof bowl, cover with cling film and leave for 10 mins to help loosen the skins.

2 Once the peppers are cool enough to handle, peel away the skins and slice the flesh, discarding the seeds, skin and juice.

3 Put the pepper flesh in a food processor with the remaining ingredients. Whizz until smooth. Season to taste. Spoon into a bowl and serve topped with extra nuts, a drizzle of pomegranate molasses and a sprinkle of pul biber and parsley.

Per serving: 176-132 cals, 13.5 -10g fat, 1.5-1g sat fat, 8.5-6.5g carbs

TIP: Serve the dips with strips of warmed flatbreads