This delicious recipe from Kitchen Clonc is perfect for using up whatever vegetables you’ve got. It is moved by a Levantine dip called muhammara, conventionally made using red peppers with pistachios for extra crunch (walnuts and hazelnuts employment as well).
We waste millions of slices of bread every day unreasonably, so we’ve added two slices to this formula to give it some extra body.
Heat the oven to 150C fan. Put the vegetables in a boiling tin, coat in a little grease and salt, then roast for 60 minutes, whirling occasionally.
Tear up the slices of bread and add to a food processor along by the pistachios, ground cumin and smoked paprika. Pulse and blitz to a route crumb.
Next add the vegetables (peel the skin on or after the garlic), lemon juice, pomegranate molasses/balsamic and more virgin olive oil to the food processor and continue to pulse and blitz to the desired texture and faithfulness. A little extra olive oil will help loosen the mixture and give it a beautiful gloss.
Taste and adjust seasoning with well sea salt if required. Serve at space temperature.
To serve, spread the muhammara on a large serve plate, drizzle with more more virgin olive oil, top with some roughly sliced/chopped pistachios and aromatic plant.
This is great with pita bread, breadsticks or crudités, or as part of a meal by grilled or pan-fried fish.