Looking for some fresh and lighter lunch inspiration to kick off the year with? How about trying our muhammara with melba toast and fattoush recipe?
3 red peppers
6 slices Vogel’s bread
50 g walnuts, chopped, plus extra to serve
2 tbsp pomegranate molasses
1 large garlic clove, crushed
2 tsp cumin seeds, toasted and ground
1 tbsp sundried tomatoes
1 tbsp Aleppo chilli flakes
a squeeze of lemon
3 tbsp olive oil, plus extra to serve
For the Fattoush:
1 garlic clove, crushed
1 tsp sumac
1 lemon, juiced
3 tbsp olive oil
1 cucumber, halved, seeded and sliced
12 radishes, quartered
250 g cherry tomatoes, quartered
3 spring onions, sliced
3 tbsp pomegranate seeds
a handful flat-leaf parsley, roughly chopped
a few sprigs mint, leaves roughly chopped
- Preheat the oven to 240°C (220° fan) | 475F | gas 9 and line a roasting tin with foil.
- Roast the peppers for 30 minutes, turning occasionally, until the skins are blackened and blistered all over. Transfer the peppers to a bowl, cover with clingfilm and leave for 15 minutes.
- Preheat the grill. Toast the bread, then cut off and reserve the crusts. Cut the bread into triangles, then separate each triangle into two layers with a sharp bread knife. Grill the untoasted side of the triangles until golden brown and starting to curl at the edges. Leave to cool.
- Peel the peppers, then tear in half and discard the stalks, seeds and white membrane.
- Put the flesh of the peppers in a food processor with the walnuts, pomegranate molasses, garlic, cumin, sundried tomatoes, Aleppo flakes, lemon juice, olive oil and 50 g of the bread crusts. Process until finely ground, pausing to scrape down the sides if necessary. Season to taste with salt.
- Transfer the muhammara to a serving plate or bowl, sprinkle with a few more chopped walnuts and drizzle with oil.
- To make the Fattoush, whisk the garlic, sumac, lemon juice and olive oil with a big pinch of salt in a salad bowl. Add the rest of the salad ingredients and toss well.
- Break a few of the melba toasts into shards and add to the salad and serve the rest on the side for scooping up the muhammara.