Muhammara with herby grain salad, feta and flatbreads

Muhammara is a classic Levantine dip made with walnuts, red peppers and pomegranate, similar to romesco sauce.

40 MINUTES | SERVES 4 AS A SIDE OR LIGHT LUNCH EASY | V

freekeh 200g

flat-leaf parsley a small handful, chopped

mint a handful of leaves, chopped

red onion 1/2, finely chopped

lemon 1, juiced

pomegranate molasses 2 tbsp

extra-virgin olive oil 3 tbsp

walnuts a handful, toasted and chopped

feta 75g, crumbled

flatbreads to serve MUHAMMARA

red peppers 3

walnuts 50g

sourdough a slice (about 50g), cut into pieces

extra-virgin olive oil 1 tbsp, plus a drizzle

pomegranate molasses 2 tbsp

garlic 1 clove, roughly chopped

1 To make the muhammara, hold the peppers over the flame of the hob using metal tongs, turning for 8-10 minutes or until well charred all over and softened. When all the peppers are charred, transfer to a bowl and cover. Alternatively, slide the peppers under a hot grill, turning regularly until blistered and charred all over. Once cool, remove and discard the skins, seeds and stalks.

2 Heat the oven to 200C/fan 180C/gas 6. Tip the walnuts onto a baking tray and the sourdough onto a second tray. Drizzle the bread with a little oil. Toast the walnuts in the oven for

3-5 minutes, tossing halfway through, until slightly darkened. Toast the bread for 10-12 minutes or until lightly golden. Remove both from the oven and cool.

3 Tip most of the walnuts and bread into a high-powered blender with the roasted red peppers, oil, molasses, garlic and seasoning. Whizz until smooth, adding a little more oil to bring it together if needed. The muhammara will keep in the fridge for a week.

4 Cook the freekeh in a large pan of lightly salted boiling water following pack instructions, then drain well. Cool and tip into a large bowl. Add the herbs, onion, lemon juice, molasses, oil and some seasoning, and toss well.

5 Spread the muhammara onto a platter, then pile on the herby freekeh. Scatter over any reserved walnuts and the feta, then serve with flatbreads.

PER SERVING 561 kcals | fat 28G saturates 5.8G | carbs 56.2G | sugars 19.1G fibre 11.7G | protein 15.1G | salt 1.3G