INGREDIENTS
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The Dip
3 red peppers, cut in ½’s with seeds removed
50ml olive oil
10g picked rosemary picked
2 cut and scrunched bay leaf
10g picked thyme
2g crushed black pepper
4 bashed cloves of garlic
30g Demerara sugar
8g Maldon sea salt
6g ground coriander seeds
4g toasted cumin seeds
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To Finish
The roasted red peppers
100g brioche crumb
100g toasted walnuts, finely crushed
100ml olive oil
12g fine sea salt
30ml lemon juice
30g pomegranate molasses
2 cloves garlic, finely chopped
5g fresh mint. sliced thinly
2g toasted ground cumin
2g toasted ground coriander
1g chili flakes
Blend to a semi smooth/ coarse puree
Method
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Cut the peppers in half lengthways and remove the seeds & stalk.
Heat up a casserole pan with the olive oil, then add the cut peppers, garlic, rosemary sprigs, thyme, pepper and salt. Cook for approx. 8-10 minutes with a lid on a medium heat until they are just beginning to soften.
Add the sugar and spices, cooking for another 5 minutes on a lower heat. Turn off the heat, then place on the side to cool covered with a lid. This will cause the peppers to steam and finish the cooking process.
Remove peppers from the bowl & keep the juice.