Merguez Tartines

Merguez tartines with red roasted pepper and rocket

  • serves 4
  • Easy

Sabrina Ghayour gives us some weekend brunch alternative ideas. These open faced sandwiches are piled high with spicy merguez sausages, rocket and roasted red peppers. The herby yogurt adds a lovely creamy texture and a vibrant taste to the tartine. Perfect for a quick and easy weekend brunch, serving four

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Ingredients

  • olive oil
  • merguez sausages or cooking chorizo 8
  • sourdough 4 large or 8 small slices
  • rocket 75g
  • piquillo or roasted red peppers 400g jar, drained and cut into 1cm-thick ribbons

Yogurt

  • greek yogurt or labneh 150g
  • spring onions 4, thinly sliced
  • dill a bunch, finely chopped
  • lemon 2, zested

Method

  • Step 1

    Heat a frying pan over a medium heat, drizzle in some olive oil and fry the merguez sausages for 8-10 minutes until browned and cooked through, then chop into bitesized pieces.

  • Step 2

    Mix the ingredients for the yogurt together and season.

  • Step 3

    Divide the yogurt mixture between the toast and spread evenly. Pile on the rocket, interspersed with ribbons of pepper, and then top with the merguez sausage. Drizzle with a little olive oil and season.

Nutritional Information

  • Kcals 519
  • Fat 20.2g
  • Saturates 8.9g
  • Carbs 48.8g
  • Sugars 7.1g
  • Fibre 4.8g
  • Protein 33.1g
  • Salt 2.53g
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