Muhammara with feta & flatbreads

 

• 3 Essential Red Peppers
• 75g Waitrose Walnut Halves
• 1 clove garlic, quartered
• 50g soft white fresh breadcrumbs
• 1 tbsp Cooks’ Ingredients Pomegranate Molasses
• ½ tsp Cooks' Ingredients Turkish Pepper Flakes
• 1 tsp ground cumin
• ½ tbsp white or red wine vinegar
• 1 tbsp olive oil, plus extra to drizzle
• 75g feta, crumbled
• 200g pack The Levantine Table 2 Handstretched Flatbreads, warmed

1. Preheat the oven to 220ºC, gas mark 7. Put the whole peppers onto a foil-lined tray and roast for 30-35 minutes, turning occasionally, until the skin is blackened on all sides and the peppers are tender. Cover with a tea towel and set aside for 20 minutes, or until cooled to room temperature.

2. Peel the skin from the peppers and discard the cores and seeds. Tear the flesh into strips.

3. Place the walnuts and garlic into a food processor and whizz until finely chopped. Add the pepper strips, breadcrumbs, pomegranate molasses, pepper flakes, cumin and some salt, then pulse until coarsely blended. Add the vinegar and oil, then pulse again until the mixture is blended but retains some texture.

4. Spoon into a serving bowl, scatter over the feta and drizzle with oil. Serve with the flatbreads, torn into rough strips, for dipping.

Cook’s tip

Covering the peppers with a tea towel, allows steam to gather. This softens the skins and makes them easier to peel.