2/3 cup walnuts
2 long red peppers
2 garlic cloves
1/2 lemon - juiced
1/2 cup olive oil
Sea salt
Harissa powder or smokey chilli flakes

Grill the peppers in an oven grill - turn every few minutes until the skin is blackened. Place them into a heatproof container with the lid on or covered with foil to cool.

Soak the walnuts in some boiling water while the peppers are cooling. Drain.

Remove the skin from the peppers and also remove the seeds from the inside.

Place the drained walnuts, peppers, garlic, lemon juice and olive oil into a food processor and blend until smooth. Add in a pinch of sea salt and harissa powder and blend again to mix through.

Harissa will give this a more traditional middle eastern kick. If you want to try something different, some smoked chilli flakes will give this a nice kick.