Spicy Red Pepper Dip and Crispy Harissa Mince

Name: Spicy Red Pepper Dip and Crispy Harissa Mince
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion, finely diced; 2tbsp Harissa Paste; 10g Fresh Dill, picked; 10g Flat Leaf Parsley Leaves, picked; 1 Garlic Clove, finely minced; 1tsp Paprika; 2 Lemon; 4 Flatbreads, warmed or toasted; 6tbsp Olive Oil, plus more to drizzle; 400g Roasted Red Peppers, drained; 350g Vegan Mince; 100g Walnuts

by Cherrypick

Vegan

Dairy Free

4.4

10m prep time

25m total time

Easy level

12 ingredients

Spicy Red Pepper Dip and Crispy Harissa Mince recipe by Cherrypick

This is an 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. We've topped this one 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.

Method

Based on 4 servings, adjust as needed.

Step 1

Chop the onion and crush the garlic clove. 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 2 tablespoons of the 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 4 tablespoons of olive oil and 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.

Ingredients
Based on 4 servings

1 Onion, finely diced 1 x Sainsbury's Onions Loose
2tbsp Harissa Paste 1 x Sainsbury's Harissa Paste, Inspired to Cook 90g
10g Fresh Dill, picked 1 x Sainsbury's Bunched Dill 20g
10g Flat Leaf Parsley Leaves, picked 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
1 Garlic Clove, finely minced 1 x Sainsbury's Garlic
1tsp Paprika 1 x Sainsbury's Paprika 44g
2 Lemon 2 x Sainsbury's Lemons
4 Flatbreads, warmed or toasted 1 x Sainsbury's White Pittas x6
6tbsp Olive Oil, plus more to drizzle 1 x Sainsbury's Olive Oil 500ml
400g Roasted Red Peppers, drained 1 x Karyatis Roasted Red Peppers 450g (350g*)
350g Vegan Mince 1 x Meatless Farm Plant-Based Mince 350g
100g Walnuts 1 x Sainsbury's Walnuts, Pieces 200g