Pomegranates and pepper flakes are added to roasted peppers and walnuts in this vibrant Middle Eastern dip called Muhamara.
Ingredients
Muhamara
400g raw red pointed peppers (approx 4)
50g walnuts
1 tablespoon pomegranate molasses
½ teaspoon cumin
½ teaspoon paprika
1 teaspoon dried red pepper flakes
1 tablespoon extra virgin olive oil
Pinch salt
few sprigs of mint, finely chopped
Double pepper squid
4 squid, cleaned, backbone removed and sliced into rings (the fishmonger can do this for you)
1 tablespoon of olive oil (+ a little extra for griddling)
2 teaspoons dried red pepper flakes
A good pinch of cracked black pepper
Instructions
Muhamara
First you need to chargrill the peppers. Since I don't have a BBQ in my flat, the best way to do this is to place the peppers on the naked flame of the gas hob, and cook for approx 10 minutes turning regularly to ensure the peppers blacken all over. I used 2 burners at once. Remove and place in a plastic food bag and leave to cool for 10 mins. When cooled used the bag to pull off the blackened skin. Next de-seed and chop the pepper into chunks.
Place the walnuts in the food processor and pulse till them resemble chunky crumbs. Remove.
Put the peppers in the processor with the molasses, cumin, paprika, red pepper, salt and pulse till the spices are incorporated
Add the walnuts back in along with the olive oil and blend until desired consistency is reached.
Spoon into serving bowl and chill until ready to serve (the longer you leave the better the flavours develop)
Before serving drizzle with a little extra oil and sprinkle over the mint.
Double pepper squid
Place the squid with the other ingredients in a bowl and toss. Leave to rest in the fridge till ready to cook.
Heat up a griddle pan with a splash of oil, and when hot add the squid. Give it 2 minutes each side and it should be done.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/muhamara-double-pepper-squid/