This recipe is from by Greg and Lucy Malouf.
- 3 long red peppers
- 3 long red chillies, seeded
- 1 tsp pomegranate molasses (see note)
- ½ tsp dried mint
- 2 tbsp shredded mint leaves
- 2 tbsp extra-virgin olive oil
- 2 spring onions, finely diced
- 1 small Lebanese cucumber, peeled, seeded and diced
- 1 lemon, juice only
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1Preheat 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.
- 2When 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.
Pomegranate molasses is available from
and Middle Eastern food stores.