Capsicum Dipping Sauce
Preheat oven to 180 degrees C
Lightly toast the walnuts in a dry non-stick heavy-bottomed frying pan and set aside.
Slice capsicum and deseed
Turn same pan onto a high heat, and place capsicum pieces skin side down in pan.
Fry until skin blackens, then transfer to oven for 20 minutes to cook through.
Once cooked, transfer to a heat-proof bowl, and cover with glad wrap to 'sweat' the capsicum.
Once cool, remove skin from capsicum
Place in your food processor along with garlic and spices, and process until smooth.
Add toasted walnuts, and pulse to a chunky texture.
Transfer to a bowl, and squeeze in lemon and add molasses and olive oil, stirring to combine.
Spoon into serving dish and set aside while you cook the halloumi.