Lynley Ruck

Ingredients

1/2 cup toasted bread cubes – processed into crumbs
1/4 cup walnuts
1/4 teaspoon cumin seeds
1/2 teaspoon sweet smoked paprika or chilli flakes (to taste!)
1 x chargrilled red capsicum, chopped
1 tablespoon tomato paste (or lemon juice)
1 tablespoon pomegranate molasses (or balsamic vinegar & honey 50/50 mixed)
1 tablespoon olive oil
1/4 teaspoon Tabasco sauce (optional
sea salt, to taste

 

 

Method

In a small pan lightly toast the walnuts, then just as they are ready add the cumin seeds, and toast for 30 seconds until fragrant. Put everything up to and including the capsicum in a food processor and process until it resembles a paste, then stir through tomato paste, molasses, olive oil and Tabasco, season with salt to taste and serve garnished with walnuts.