Heat 1 tablespoon oil in a frying pan, add the shallot and cook for 3 minutes until softened. Leave to cool. Toast the walnut halves in a dry frying pan for 3 minutes until lightly browned and leave to cool. Put the walnuts in a blender with the shallot, peppers, garlic, cumin, pomegranate molasses and 2 tablespoons oil and whizz together until smooth. Season to taste.
Meanwhile, split the pittas open horizontally and cut each half into wedges. Mix together the remaining oil with the herbs and brush over the wedges. Place on a baking sheet, sprinkle with coarse sea salt and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 5–7 minutes or until golden and crisp. Serve alongside the red pepper dip.