Rose Harissa Paste

• 2-3 chargrilled red peppers
• 1/2 packet of harissa mix (from our store)
• 1/2 packet rose petals
• 1 tbsp rose water (or to taste)
• 1 tbsp passata
• 1 tbsp lemon or lime juice
• Extra virgin olive oil (EVOO)

1. Soak 1/2 dried rose petals in a little water to soften and set aside.

2. Put a good glug of EVOO in a fry pan and lightly toast the harissa mix until fragrant; about 2-3 minutes. Allow to cool.

3. Pat dry peppers and combine all ingredients (except rose petals) into a blender or bowl and wand and blitz until combined but still chunky.

4. Stir through rose petals and rose water.

5. Garnish with dried rose petals as required.

6. Store in glass jar in fridge, should keep for approx. 2 weeks

1 packet of Rose Harissa Mix makes 2 batches