Smoky Pepper, Hummus & Feta Wraps

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Peel and finely chop (or grate) the garlic

Drain and rinse the chickpeas and add them to a food processor

Add the chopped garlic, tahini, 50ml [100ml] olive oil, a splash of water and a very generous pinch of salt to the chickpeas

Blitz until smooth and creamy then set aside – this is your hummus 

Tip: alternatively if you don't have a food processor, add all of the ingredients to a pot (or a flat based dish) and mash everything until you're left with a coarse hummus 

Deseed the red & yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips (as finely as you can!)

Heat a large, dry wide-based pan (preferably non-stick) over a high heat

Once hot, add the sliced peppers and cook for 3-5 min until starting to blacken slightly and char (this adds a smoky flavour)

Meanwhile, combine the pomegranate molasses with 1 tbsp [2 tbsp] water and a pinch of salt in a large bowl

Add 1 tbsp [2 tbsp] olive oil and mix well – this is your pomegranate dressing

Add the tortilla wraps to a baking tray

Put them in the oven for 2 min or until they're warmed through

Meanwhile, add the wild rocket to the pomegranate dressing and give it a good mix up – this is your pomegranate salad