Spicy red pepper dip & crispy harissa mince
By Max La Manna
This is my interpretation of an amazing dish, muhammara, a spicy Middle Eastern red pepper and walnut dip. It’s very easy to pull together, especially if you use a jar of roasted peppers. I’ve topped mine with crispy harissa mince for a more complete meal, but if you leave it out it’s perfect for parties, served with crudités or pitta breads, or spread on the inside of sandwiches.
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Prep:10 mins
Cook:13 mins
- Serves 4
Nutrition per serving
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kcal 596
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fat 51g
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saturates 11g
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carbs 8g
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sugars 0g
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fibre 3g
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protein 25g
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salt 1.37g
Ingredients
- 2tbsp olive oil , plus more to drizzle
- 1 onion , finely diced
- 400g vegan mince
- 1 garlic clove , finely minced
- 2tbsp harissa paste
- handful of flat-leaf parsley leaves
- handful of fresh dill
- salt and pepper
- 100g walnuts
- 400g roasted red peppers
- 4tbsp olive oil
- Juice of one lemon
- 1tsp paprika
- 1 lemon , cut into wedges
- 4-8 flatbreads
Method
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.
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.
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.
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.
