Hazelnut and pomegranate muhammara with barberries

SERVES 6 // PREP TIME 20 MINS // COOK 10 MINS (PLUS COOLING) This is our take on the delicious hot pepper dip from Aleppo.

4 red capsicums, quartered, deseeded 1 tsp Aleppo pepper flakes 1 tsp smoked paprika 2 garlic cloves, finely grated 1 tbsp pomegranate molasses 2 tbsp thyme leaves 2 tbsp extra-virgin olive oil 1 tsp honey 2 tbsp barberries (or currants) 50 gm roasted skinless hazelnuts, coarsely chopped

1 Preheat grill to high. Place capsicum skin side up on an oven tray and grill until skin blisters and blackens (10 minutes). Transfer to a bowl, cover with plastic wrap and set aside to steam (10 minutes). When cool enough to handle, peel skin (discard) and finely chop capsicum.

2 Whisk spices, garlic, molasses, thyme, oil, honey and 1 tbsp water in a large bowl and season to taste. Add capsicum, barberries and hazelnuts, stir to combine and serve.