Step 1

Place most of the walnuts in a food processor and blend until you have fine crumbs. Tip into a large bowl.

Step 2

Place the roasted peppers in the food processor and blend until smooth. Add the pepper purée to the walnuts. Tip in the breadcrumbs and season well with salt and pepper.

Step 3

Stir in the tahini and pomegranate molasses and loosen with olive oil and a splash of water, if necessary.

Step 4

Arrange in a serving dish and garnish with mint and remaining walnuts