Cevizli Biber

One of my favorites of all Turkish mezes. A recipe from Stevie Parle who hails from London's Dock restaurant, ex-Moro and ex-River Cafe. Serve with warm pitta or flatbread.

350 gr jarred Spanish red peppers
70 gr walnuts, shelled
1/2 garlic clove
1 tbsp tahini
1 tbsp ground cumin
1 red chilli, finely chopped
juice of 1-2 lemons, to taste
70 gr dried breadcrumbs (actually I'd put less)
3 tbsp EVOO
maldon sea salt
ground black pepper

1. put all ingredients in a food processor except EVOO
2. blitz, stirring in oil at the end