Name: Ezme dip with yoghurt
Ingredients: 2 banana shallots, peeled and cut in half lengthways (100g net); 6 garlic cloves, unpeeled; 5 red chillies (110g); 6 plum tomatoes (600g); 60ml olive oil; 1 tbsp tomato paste; 2½ tbsp pomegranate molasses; 20g walnuts, toasted and finely chopped; 25g mint leaves, finely chopped; 20g parsley leaves, finely chopped; 200g greek-style yoghurt

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Dips and dressings Summer

Serves 4 as part of a mezze

This Turkish staple is often served along-side meats, but it's a delicious dip on its own and so simple to make. You can pulse in a food processor but we think using a knife to chop gives a bit more control (plus, it's also incredibly satisfying)!

Ingredients

2	banana shallots, peeled and cut in half lengthways (100g net)
6	garlic cloves, unpeeled
5	red chillies (110g)
6	plum tomatoes (600g)
60ml	olive oil
1 tbsp	tomato paste
2½	tbsp pomegranate molasses
20g	walnuts, toasted and finely chopped
25g	mint leaves, finely chopped
20g	parsley leaves, finely chopped
200g	greek-style yoghurt

Method

Place a griddle pan on a high heat. While it’s warming up, prepare the vegetables. In a large bowl, mix the shallots, garlic, chilli, tomatoes and a tablespoon of the oil. Once the griddle is hot, grill the vegetables in two or more batches, using tongs to turn them as necessary: give the shallots about two minutes on each side, until softened and charred; grill the chilli and garlic for about five minutes, turning often, until the skins are blistered and blackened all over; and grill the tomatoes for about 10 minutes, until softened and blistered. Once cooked, lift the vegetables on to a board and leave to cool.
Once the grilled vegetables are cool, peel off and discard the chilli, garlic and tomato skins, then finely chop all the vegetables and put in a medium bowl. Stir in a half-teaspoon of salt and all the remaining ingredients for the ezme, bar the yoghurt, then set aside.
To serve, spoon the yoghurt over a large platter, spread it out evenly with the back of the spoon, then make a well in the centre. Spoon the ezme on top and serve.