• 2-3 tbsp pomegranate molasses*
• 3 large red bell peppers (keeping skin on)
• 3 tbsp bread crumbs
• 1/2 tsp Greenfields ground cumin
• 1/2 tsp Greenfields sea salt
• 2 tsp Greenfields Aleppo chilli flakes
• 1 clove garlic minced
• 1/2 cup raw walnuts chopped
• 1 tbsp olive oil
• 2 tbsp lemon juice
• (Have a little extra of everything for adjusting taste to your preference)

* You can purchase pomegranate molasses here (https://www.greenfieldsstore.co.uk/cortas-pomegranate-molases)

1. Pre-heat oven to 220°C (200°C Fan) and place the whole bell peppers directly onto a baking sheet. Roast for 20-25 minutes until blackened on the outside. Cover with foil to let steam and cool for 10 minutes. Then peel away core, seeds, and skins and set aside.
2. In a food processor add the pomegranate molasses, breadcrumbs, cumin, salt, Aleppo chlili flakes, garlic, walnuts, olive oil, and lemon juice and pulse (instead of blend) to combine. Then add roasted peppers and pulse a few more times to combine, keep a little textured rather than purée.
3. Taste and adjust flavour as preferred, adding more lemon for acidity, garlic for “zing,” chili flakes for spice, pomegranate molasses for sweetness / depth of flavour, sea salt for saltiness, or cumin for smokiness.
4. Serve with fresh pita, flatbread, crackers, or vegetables of choice! This tastes best when fresh.
5. Store any leftovers covered in the refrigerator for up to 3 days.