Take 4 bell peppers (mix of red, orange or yellow). Trim the stems. Turn upside down and cut along the three ribbed edges, the length of each pepper into three wedges. Deseed and place on a well-oiled baking sheet. Roast in a 200c oven for 30-35 minutes, or until well-charred. Place the peppers in a ziploc bag, and, once cool enough to handle, peel and discard the skin. Alternatively, replace with 200g roasted peppers from a jar that you have drained of its brine.

In a food processor place the roasted peppers (200g), 50g walnuts, 50g almonds, 50g toasted breadcrumbs (or just substitute with plain breadcrumbs),1 garlic clove, peeled, 1 1/2 tsp ground cumin, 1 tbsp Aleppo chilli flakes (or 1 tsp regular chilli flakes), 1/2 tsp sea salt, 3 tbsp olive oil, 1 tbsp pomegranate molasses, and the juice of ½ lemon. Pulse till you have a coarse meal.

Taste and adjust the seasoning and serve at room temperature with warm pita wedges.