Salata mashwiya or Israeli spicy roasted pepper dip

This is an intense sauce that pairs perfectly with any grilled meat. I have also mixed it in with couscous for some added zing. It is smoky, spicy and has the perfect balance of flavour and heat.

This is a wonderful cookbook that I do not cook from enough. The flavours are spectacular, and not all recipes are as demanding as this one. It highlights the region's cuisine, featuring well-written recipes and stunning photographs. Palomar restaurant in London is a go-to destination for modern Middle Eastern cuisine. It is on my bucket list.

For more recipes from this fantastic cookbook, click here.

2 red peppers

2 tomatoes

2 green chiles, or to taste

2 garlic cloves, minced

1/2 teaspoon ground cumin

1/4 teaspoon ground caraway seed, I used coarsely pounded

2 tablespoons lemon juice

Salt and pepper to taste

3 tablespoons olive oil

Roast the red peppers, chillies, and tomatoes in the oven until charred. This will take different times for each, so be vigilant. Remove, cool, and peel the skins, then dice them finely.

Mix in all the remaining ingredients. Stir well, then taste and adjust the seasoning with salt and lemon as needed.

Allow the sauce to sit for the flavours to meld together.