Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Heat the oven to 220C/200C fan/gas 7. Put the red peppers and chillies on a large baking tray in a single layer, and roast for 20-25 mins, turning halfway, until the skins are blackened and charred on both sides. Allow to cool slightly, then pull off the stems.
Spread out the walnuts on another baking tray and toast in the oven for 5 mins. Remove and allow to cool. Put the roasted chillies, red pepper paste, ground coriander and cumin in a food processor, and blitz to a smooth paste. Add the roasted peppers, walnuts and ½ tsp salt, and pulse gently until you have a rough, chunky consistency – you don’t want a smooth paste.
Spoon into a bowl or plate and drizzle over the pomegranate molasses. Garnish with parsley, red onion and pomegranate seeds, and a trickle of olive oil.
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