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Pre-heat the oven to 180c fan. Pop the tomatoes and peppers onto a baking sheet. Add the olive oil, oregano and plenty of salt and pepper. Toss together. Add the garlic and drizzle over a little more oil. Roast for 45 minutes until everything is lovely and squidgy.
Transfer the tomatoes, peppers and all the juices into a blender. Squish out the garlic and pop that in. Add the cottage cheese, harissa, Baharat and a pinch of salt and pepper. Blitz until lovely and creamy. Pour into two bowls and garnish with the pine nuts, parsley, and Turkish pepper flakes. Drizzle over a little olive oil and a little of the harissa oil. Grab a spoon and dive in.