Spicy red pepper dip & crispy harissa mince

Method

• step 1

  In a large frying pan, dry toast the walnuts for about 5 minutes over medium heat, occasionally shaking the pan, until the walnuts are fragrant and toasted. Remove from the pan and set aside.

• step 2

  Using the same frying pan, heat the 2 tablespoons of olive oil over a medium heat, and fry the onion with a generous pinch of salt and black pepper, stirring often until very soft. Add the mince and turn the heat up slightly. Cook for 5-7 minutes, stirring occasionally, until the mixture is browned and crispy. Add the garlic and cook for a minute further, then spoon in the harissa and combine. Remove from heat and set aside.

• step 3

  Reserving 1 tablespoon for a garnish, blitz the toasted walnuts with the rest of the muhammara ingredients in a high-speed blender, until it forms a smooth sauce. Taste and season with salt and pepper, then spread on a big platter using the back of a spoon.

• step 4

  Top the sauce with the crispy harissa mince, scatter with the remaining walnuts, chopping them up a little if you want. Finish with fresh herbs, an extra drizzle of olive oil and a crack of black pepper. Serve with flatbreads for scooping it all up, or with rice.