Pre-heat oven to 200°C. Slice red peppers in half and place on a baking tray. Sprinkle with olive oil, cover with silver foil and and bake in oven for around 30mins. Turn peppers over after around 15mins. Remove from oven when peppers are soft and slightly charred on outside.

Place the potatoes in a large pot of salted water. Bring to a boil and cook the potatoes for about 15-20 minutes, until they are fork-tender but not falling apart.

Once the potatoes are cooked, drain them and let them cool slightly. Place each potato on the baking sheet, mash using a potato masher or fork- gently smash each potato until it flattens but still holds together.

Drizzle the smashed potatoes with olive oil and season with salt, and Za'atar.

Bake in oven for about 20 minutes- until the potatoes are golden and crispy on the edges.

Once pepper are roasted, let them cool and peel off the skin gently. Remove the seeds and stems.

In a food processor or blender, combine the roasted red peppers, walnuts, sumac, garlic, salt, pomegranate molasses and lemon juice. Blend until smooth.

Transfer the Muhammara to a plate. Top with smashed potatoes.

Garnish with optional toppings: Chopped red chillis (hot!), fresh coriander leaves, chilli oil, chopped spring onions. Enjoy!