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Ingredients
Method
- 3 red capsicums
- 75g walnuts
- 1 garlic clove, quartered
- 50g fresh white breadcrumbs
- 1 tbsp pomegranate molasses
- ½ tsp Turkish pepper flakes or similar
- 1 tsp ground cumin
- ½ tbsp red wine vinegar
- 1 tbsp olive oil
- 100g crumbled feta and warmed flatbreads, to serve
- Preheat the oven to 220C. Place the whole capsicums on a baking tray and roast for 35 mins, turning occasionally until the skin is very charred and the capsicums are soft. Remove from the oven, cover and leave to cool.
- When ready, peel the charred skin and discard with the cores and seeds. Tear the capsicum flesh into chunks, and add to a food processor with the walnuts, garlic, breadcrumbs, molasses, pepper flakes, salt and cumin to pulse until blended. Add the oil and vinegar, then pulse again to mix. Spoon into a bowl and serve with crumbled feta and warmed flatbreads - delicious!
50 mins
4 serving
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