Finely dice 1 onion, mince 1 garlic clove, chop the fresh parsley and dill, and drain the jarred roasted red peppers if needed.

Heat the large frying pan over medium heat and dry-toast 100 g walnuts for about 5 minutes, shaking the pan occasionally until fragrant.

Transfer the toasted walnuts to a plate and reserve 1 tablespoon for the final garnish.

Heat 2 tablespoons olive oil in the same frying pan over medium heat and add the diced onion, salt, and black pepper.

Fry the onion, stirring often, until very soft and lightly golden, about 5 minutes.

Add 400 g plant-based mince and increase the heat slightly.

Cook the plant-based mince for 5 to 7 minutes, stirring occasionally, until browned and crispy.

Add the minced garlic and cook for 1 minute until aromatic.

Stir 2 tablespoons harissa paste into the crispy mince until evenly combined, then remove the pan from the heat.

Add the toasted walnuts except the reserved 1 tablespoon to the high-speed blender with 400 g roasted red peppers, 4 tablespoons olive oil, lemon juice, and smoked paprika.

Blend the muhammara ingredients until a smooth, thick sauce forms.

Taste the blended muhammara and season with additional salt and black pepper if needed.

Spread the muhammara across a large serving platter using the back of a spoon.

Spoon the crispy harissa plant-based mince over the muhammara.

Scatter the reserved walnuts, parsley, and dill over the top, then drizzle with extra olive oil and finish with black pepper.

Serve immediately with lemon wedges and 4 to 8 flatbreads for scooping.