Ingredients:
· 2tbsp olive oil, plus more to drizzle
· 1 onion, finely diced
· 400g mince
· 1 garlic clove, finely minced
· 2tbsp harissa paste
· Handful of flat-leaf parsley
· Handful of fresh dill
· Salt and pepper, to taste
· 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 five 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 two tablespoons of olive oil over 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 five to seven minutes, stirring occasionally, until the mixture is brown 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 a tablespoon for a garnish, blitz the toasted walnuts with the rest of the 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.