Ingredients
- For the dip :Â
- 80 g unsalted walnuts
- 1 garlic clove
- 4 tbsp fresh lemon juice
- 1â„4 tsp Aleppo chili flakes
- ½ tsp sweet paprika
- 1 tbsp pomegranate molasses or juice
- 1 tsp cumin
- sea salt to taste
- 6 roasted peppers (about 200 g)
- For the Vegetables :
- 9 young potatoes (about 360 g)
- 1 red onion
- 200 g mushrooms
- 400 g cherry tomatoes
- 200 g zucchini
- 3 garlic cloves
- 2 tbsp extra virgin olive oil
- ½ tsp each sea salt and black pepper
- 1 tsp dry basil
- ½ tsp each of thyme, oregano and red paprika
Instructions
For the dip :Â
1. Place all the ingredients except the roasted peppers into a blender and blend until mixed. Make sure not to over-blend the walnuts – they should have a bit of a crunch.
2. Add the roasted peppers to the blender and blitz. The texture should be smooth but still with some visible pepper pieces and some crunchy walnuts.
3. Adjust the seasoning to your preference.
4. Serve with roasted or raw vegetables, or with pita / flat bread.
For the Vegetables :
1. Preheat the oven to 200 °C on a conventional heating setting.
2. Scrub the potatoes, leaving their skin on. Leave them whole if they are small, and if they are bigger, slice them into halves or cubes.
3. Wash and trim the ends of the mushrooms, then quarter.
4. Cut the zucchini in half lengthwise, then cut into 4-cm thick pieces.
5. Wash the cherry tomatoes.
6. Mix all the vegetables, spices, salt and pepper with the olive oil in a large bowl.
7. Remove only the potatoes and place them in a baking dish. Roast in the heated oven for about 15 minutes. Remove from heat and then add the rest of the vegetables. Return them to the oven and roast for another 25 minutes until they are fork tender.
8. Serve immediately.
Recipe : Vesela Savova
