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Put four tablespoons of the oil in a medium saucepan on a medium to high heat and, once it’s hot, add the crushed garlic and cook for a minute or two.
Add the chilli, cook for another couple of minutes, then add the grated tomatoes, harissa spice blend, vinegar, rose water and sun-dried tomato paste.
Let everything bubble away vivaciously for eight to 10 minutes, until the tomatoes have reduced and the mixture is quite paste-like.
Add the butter beans and the liquid from the tins, mix and leave to cook away for 10 minutes, until the beans are hot and soft.
Add salt to taste.
While the beans are cooking, chop the dill very finely and put it in a small bowl with the lemon juice, the remaining tablespoons of oil, and salt.
Transfer the beans to a serving dish, spoon over the lemon and dill oil, and serve.