Muhammara with herby grain salad

Muhammara with herby grain salad

Muhammara is a classic Levantine dip made with walnuts, red peppers and pomegranate, similar to romesco sauce. Here, it's served with a salad of freekeh and leafy herbs and flatbread
  • Total:
  • Serves: 4 persons



  1. Step 1

    To make the muhammara, hold the peppers over the flame of a hob using metal tongs, turning for 8-10 minutes or until well charred all over and softened. When all the peppers are charred, transfer to a bowl and cover. Alternatively, slide the peppers under a hot grill, turning regularly until blistered and charred all over. Once cool, remove and discard the skins, seeds and stalks.
  2. Step 2

    Heat the oven to 200C/180C fan/gas 6. Tip the walnuts onto a baking tray and the sourdough onto a second tray. Drizzle the bread with a little oil. Toast the walnuts in the oven for 3-5 minutes, tossing halfway through, until slightly darkened. Toast the bread for 10-12 minutes or until lightly golden. Remove both from the oven and cool.
  3. Step 3

    Tip most of the walnuts and bread into a high-powered blender with the roasted red peppers, oil, molasses, garlic and seasoning. Whizz until smooth, adding a little more oil to bring it together if needed. The muhammara will keep in the fridge for a week.
  4. Step 4

    Cook the freekeh in a large pan of lightly salted boiling water following pack instructions, then drain well. Cool and tip into a large bowl. Add the herbs, onion, lemon juice, molasses, oil and some seasoning, and toss well.
  5. Step 5

    Spread the muhammara onto a platter, then pile on the herby freekeh. Scatter over any reserved walnuts and the feta, then serve with flatbreads.