Roasted pepper and walnut muhammara on endive

Ingredients

For 1 serving

• Bell peppers150 g
• Walnuts15 g
• Molasses5 g
• Extra virgin olive oil1 teaspoon
• Cumin1 pinch
• Cayenne pepperto taste
• Belgian endive1
• Saltto taste

Contains: nuts

In season: July – October

Method

1. Heat the oven to 220 °C (conventional). Wash and dry the peppers and place them whole on a lined baking tray.
2. Roast for 25 minutes, turning halfway, until the skin is puffed and blackened in places; put them straight into a bag or a covered bowl for 5 minutes so they peel easily.
3. Meanwhile toast the walnuts in a dry small pan over medium heat for 2–3 minutes until fragrant; let them cool.
4. Peel the peppers, remove the stalk, seeds and white membranes and pat them dry with kitchen paper.
5. Blend the peppers with the walnuts, molasses, olive oil, cumin and chilli powder for about 1 minute, until thick but still slightly coarse; taste and adjust the salt and chilli.
6. Trim the base of the chicory, separate the leaves, rinse and dry them; arrange them on a plate and fill each with a spoonful of muhammara.