Charred Vegetable Ezme

Red onions #2, Red chilli #3, Vine cherry tomatoes 200g

First cut onions in half, leaving the skin on. Lightly oil the onions, tomatoes and chillies with vegetable oil and half salt. Place onions cut side down and char until completely black, then turnover to finish cooking through the skin side.

At the same time, place your tomatoes and chillies on the grill and blister the skin, turning as you go. Remove and set aside to cool.

Walnuts, toasted and chopped 30g, Pepper paste/biber salçasi 50g, Pomegranate molasses 2tbsp, Olive oil 2tbsp, Coriander ground 1tsp, Garlic cloves crushed #3, Lemon juice from #1, Chopped Parsley

In a bowl, mix together the remaining ingredients.

Remove the tomatoes from the vine, top the chillies and peel the skin removing some of the seeds as you go. *If you like the salsa hot, leave more of the seeds in.

For the onions remove the outer chard skin and one more of the layers. Using a large sharp knife, chop the onions first then add the tomatoes and chillies and continue chopping as finely as you can, the finer the better.

Now combine chopped veg with the spices, wet ingredients and mix well.