Preparation
Step 1
Preheat the oven to 200C. Line 2 roasting trays with baking paper. Wrap the garlic in foil and put on one tray with the
Step 2
tomatoes and red peppers. Put the baby carrots, leeks and cauliflower florets on the other tray. Season both trays with salt and drizzle with 2 tbsp olive oil.
Step 3
Transfer to the oven. Roast the tomatoes and peppers for 1 hour until they are charred and roast the crudite vegetables for 30-40 minutes, until caramelised and softened. Keep warm.
Step 4
Put the tomatoes and peppers in a large bowl and cover with cling film to steam for 5 minutes. Remove the skins from the peppers and tomatoes and the seeds from the peppers. Roughly chop and transfer to a food processor. Add the remaining olive oil, toasted nuts, bread, smoked paprika, vinegar, soaked saffron and mayonnaise. Squeeze in the flesh from the roasted garlic. Blitz into a thick, creamy consistency.
Step 5
Transfer the dip in to a serving bowl and garnish with the parsley leaves, dukkah and a drizzle of pomegranate molasses. Serve with the roasted crudites and flatbreads, if you like.
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