• 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.

Halloumi Bites

• When the fat of the cheese starts to release, the halloumi will begin to brown. Watch carefully to avoid burning, turning until golden on each side.
• Transfer to a serving plate and serve immediately with toothpicks for easy dipping into the delicious sauce.