3long red peppers3long red chillies, seeded1 tsppomegranate molasses (see note)½ tspdried mint2 tbspshredded mint leaves2 tbspextra-virgin olive oil2spring onions, finely diced1small Lebanese cucumber, peeled, seeded and diced1lemon, juice only1 tspsea salt½ tspfreshly ground black pepper
Preheat the oven to 200C. Roast the peppers and seeded chillies for 20 minutes on a foil-lined baking tray, turning once, until the skins blister and char. Remove from the oven and leave to cool.
When cool enough to handle, peel the skins away from the peppers and pull away the seeds and membranes. Roughly chop the peppers and tip into a blender. Use a sharp knife to scrape the flesh of the chillies away from the skins – this is easier than trying to peel them. Add the chilli flesh to the blender with the remaining ingredients. Whiz to a fine purée, then taste and adjust the balance of salt and lemon if necessary. Chill, covered, until ready to eat. This dip will keep for up to 3 days.