Ruby Beetroot & Walnut Muhammara

Ingredients

• 2/3 cup (80 g) chopped walnuts
• 2 raw beetroot (260 g)
• 1/3 cup (60 g) jarred roasted red peppers, drained and patted dry
• 2 tbsp (30 ml) olive oil
• 1 tbsp (14 g) pomegranate black treacle
• 1 tsp (2 g) ground cumin
• 2 tbsp (30 ml) lemon juice
• 1/3 cup (30 g) whole-wheat breadcrumbs

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Method

1. Toast the walnuts in a dry pan until they smell nutty, then cool. Coarsely grate the raw beetroot; it blends far better grated than chunked.
2. Blitz the beetroot, walnuts, peppers in a food processor with the oil, black treacle, cumin and the lemon juice to a coarse paste, keeping some texture in the nuts.
3. Rest 20 minutes before serving so the breadcrumbs swell.