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Spicy red pepper dip & crispy harissa mince

Spicy red pepper dip & crispy harissa mince

Name: Spicy red pepper dip & crispy harissa mince
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Yield: 4
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

Max La Manna

Published: July 29, 2024 at 12:22 PM

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Serves 4

Prep: 10 mins

Cook: 13 mins

A star rating of 4.3 out of 5.11 ratingsRate

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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.

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

To make the muhammara

100g walnuts
400g roasted red peppers
4tbsp olive oil
Juice of one lemon
1tsp paprika

To serve

1 lemon

cut into wedges
4-8 flatbreads

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Nutrition: per serving

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.

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A star rating of 4.3 out of 5.11 ratings

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