Method

Place a large frying pan over a high heat. Add the cumin and enough garlic oil to cover the base of the pan. Add the padron peppers and stir-fry for 2 minutes, ensuring they are coated in the cumin seeds and oil. Cover with a lid and shake the pan. Cook for 1 minute, or until the skins brown and blister. Transfer to a serving plate.

Fry the breadcrumbs in the pan over a medium–high heat for 30 seconds, or until golden brown and crispy. Remove from the heat and add the sumac and lemon zest, then scatter it over the peppers.