In a dry frying pan, toast 1 teaspoon Cumin seeds, 2 teaspoon Coriander seeds, 1 teaspoon Fennel seeds and 2 teaspoon Red chilli flakes - about 2 minutes. Keep shaking the pan to prevent the seeds burning.
Using a pestle and mortar, grind the toasted seeds into a fine powder.
Add the ground spices, 3 Roasted red peppers, 3 Red chillies, 5 Garlic cloves, 2 tablespoon Tomato puree, 6 tablespoon Olive oil juice of 0.5 Lemon and 1 pinch Sea salt and ground black pepper to a food processor.
Blend until smooth.
Notes
Make sure you toast all the spices first, as it really does make a difference to the finished flavour.
This actually tastes better a day or two after making it.
Put a layer of olive oil on top of it in the jar after each use to help it store for longer.
If you don't want this too spicy, remove the seeds from the fresh chillies.
Some variations of harissa have rose water in it, but we are not a fan of that flavour so we left it out.