Spicy Red Pepper and Walnut Smash

Step 1: Preheat oven to 400 degrees F (200 degrees C)

Step 2: Halve the red pepper and scoop out the seeds and slice and discard the white pith; place on baking sheet, drizzle with olive oil and roast for 30 minutes or until soft and skins are blackened; remove and allow to cool slightly before peeling skins off. (By placing them in a bowl covered with a plate to steam while they cool the skins will come off easily)

Step 3: To make the dip use either a mortar and pestle or food processor.

Step 4: Place walnuts in the mortar or food processor and pulse until they are crushed and resemble bread crumbs. Add 3/4 of the roasted peppers and pulse with the walnuts to form a dip (you need some texture so don't puree them). Chop the remaining peppers and set aside.

Step 5: Spoon the mixture into a serving dish along with the remaining ingredients (garlic -aleppo pepper)and 3/4 teaspoon salt and 1/4 teaspoon black pepper; stir to combine.

Step 6: Cover and let rest for one hour and top with reserved chopped roasted peppers and parsley and pomegranate seeds, if using. Add a bit of olive oil before serving.