Toasted sourdough with muhammara

Preheat the oven to 180°C (350°F). Remove the stems and seeds from the bell peppers and cut them into pieces. Peel and halve the garlic. Slice the zucchini and eggplant.

Combine the bell pepper and garlic with the paprika (mild), ground cumin, and ½ of the olive oil. Spread evenly on a baking sheet lined with parchment paper and bake for 20 minutes. When the bell peppers need to bake for another 8 minutes, add the walnuts to the baking sheet.

Meanwhile, heat half of the remaining olive oil in a pan over medium heat and grill the zucchini and eggplant for 8 minutes, turning halfway through.

Zest the lime (don't zest the white part, as it's bitter) and squeeze the juice from the lime. Blend the lime zest and juice with the bell pepper, garlic, panko, and half of the walnuts using a blender to form a coarse muhammara. Let it cool in the refrigerator for 15 minutes.

Heat the remaining olive oil in a pan over medium heat and toast the sourdough bread for 5 minutes, or until golden brown and crispy. Meanwhile, coarsely grate the Pecorino cheese.

Spread the muhammara over the sourdough bread and top with the zucchini and eggplant. Sprinkle the arugula and Pecorino over the sourdough bread and garnish with the remaining walnuts.