Spicy red pepper dip & crispy harissa mince
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Skip to ingredients
- 2tbsp olive oilplus more to drizzle
- 1 onionfinely diced
- 400g vegan mince
- 1 garlic clovefinely minced
- 2tbsp harissa paste
- handful of flat-leaf parsley leaves
- handful of fresh dill
- salt and pepper
To make the muhammara
- 100g walnuts
- 400g roasted red peppers
- 4tbsp olive oil
- Juice of one lemon
- 1tsp paprika
To serve
- 1 lemoncut into wedges
- 4-8 flatbreads
Nutrition:
- kcal596
- fat51g
- saturates11g
- carbs8g
- sugars6g
- fibre3g
- protein25g
- salt1.37g
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.
