Serves: 2
Vegan Muhammara-Style Toasts
Preparation time: 10 minutes
Cook time: 25 minutes
1 orange bell pepper, halved and deseed, plus ½ spiralised or sliced
1 garlic clove
1 tbsp olive oil, plus extra to serve
2 slices pure grain bread, plus 15g piece blitzed to breadcrumbs
25g almonds
Zest of ½ a lemon
Pinch chilli flakes, plus extra to garnish (optional)
1 tsp Harissa paste
100g strained dairy-free plain yogurt
150g mixed heritage tomatoes, halved
Handful of chopped parsley
Preheat the oven to 200°C, gas mark 6. Toss the pepper halves with the garlic and oil, season and roast for 20-25 minutes, until the skin is blackened and the flesh is very tender.
Add the peppers to a heatproof bowl, cover with cling film and once cool enough to handle, peel and discard the skin. Cool completely.
Squeeze the garlic from their skins into the blender. Add the breadcrumbs, almonds, ¾ lemon zest, chilli flakes, roasted peppers and blitz until you have a thick coarse paste. Season to taste.
Marble the harissa through the yogurt.
Toast the bread and spread each piece with the pepper paste. Top with harissa yogurt, tomatoes, remaining orange pepper, parsley, remaining lemon zest, chilli flakes and a drizzle of oil.
Notes – Warming toasts are topped with rich, nutty lightly spiced muhammara style spread and harissa marbled yogurt.