Finely chop the walnuts and place in a bowl, cover with lukewarm water for 20 minutes, drain well.
Heat the oil in a frying pan and fry the onion for 5 minutes, add the harissa and honey then add the walnuts and half the coriander and cook for a further 2 minutes.
Warm the flatbreads and spread with the houmous. Sprinkle over the walnut mixture and then the pomegranate seeds, extra chopped walnuts and the remaining coriander.
Cooks tip
Great rolled up in wraps or used to fill pittas instead of flatbreads.