3 tbsp Belazu ezme paste
240g haricot beans (drained)
30g Belazu pitted black olives
1 handful of fresh flat-leaf parsley
1 green pepper
2 tbsp pomegranate molasses
2 x roasted red pepper
1 vegetable stock cube (Celery)
220g baby plum tomatoes
80g walnuts (Nuts)
500g golden vegetable quinoa
Boil a half-full kettle. Dissolve the stock cube in a jug with 100ml boiling water. Cut the fresh pepper into 2cm squares. Halve the tomatoes. Roughly chop the olives. Drain and rinse the beans.
Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the pepper, tomatoes, olives, beans and two-thirds of the ezme paste. Cook for 5-7 mins, until softening.
Make the muhammara; finely chop the walnuts (save a pinch for garnish) and roasted peppers and place in a bowl. Add the remaining ezme paste, half the molasses and 1 tbsp olive oil. Season with sea salt and black pepper and mix. Dice the cucumber into 1cm cubes.
Heat a medium saucepan on medium heat. Add the quinoa and stock and cook for 2-3 mins, until piping hot. Roughly chop the parsley. Add the cucumber, parsley and remaining molasses to the pan and mix. Season with sea salt and black pepper.
Serve the muhammara garnished with the remaining walnuts. Enjoy alongside the warm beans and quinoa.