Grilled halloumi, eggplant and zucchini with a spicy roasted bell pepper and walnut sauce for dipping. Some cherry tomatoes and parsley for decoration, and couscous with cinnamon and cardamom in the top layer.
BF’s box. Exactly the same in a different arrangement.
If anybody knows the arab name of the sauce which I must have forgotten for the third or fourth time now, could you please tell me in a comment? Thanks!
Bell pepper and walnut sauce
1 food processor (important!)
1/2-1 cup walnuts
2 slices toast with the crust cut off
2-3 roasted bell peppers
1-2 cloves garlic
1/4 cup olive oil
I used pickled red bell peppers from a jar, but I suppose if you roast and peel them yourself they would be even better! To roast bell peppers, put them skin side up under the grill and peel them when the skin has become black and bubbly. If you’re not using pickled peppers, add a spoon of vinegar to the sauce.
Chop the walnuts and toast finely in a food processor. Add the rest of the ingredients and process until smooth. Done!