Roasted merguez sausages, peppers and tomatoes with pitta and herbed yoghurt
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 2 tbsp harissa paste
- red wine vinegar
- 250g merguez lamb sausages
- 1 small red onion, cut into chunky wedges
- 4 large plum tomatoes, cut into chunky wedges
- 2 whole roasted peppers from a jar, cut into chunky pieces
- 1 tbsp toasted flaked almonds
- small handful of each mint, coriander and flat-leaf parsley, finely chopped
- 150g Greek yoghurt
- large pinch sugar
- to serve brown or white pitta, warmed or toasted
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. In a large bowl, mix the harissa paste and 1 tbsp red wine vinegar with some seasoning, then add the sausages and onion and toss to coat. Spread into a large roasting tin and roast in the oven for 20 minutes. Add the tomatoes and mix well, then return the pan to the oven for 10 minutes.
- STEP 2
If the sausages and onion look almost ready, scatter over the roasted peppers and almonds and cook for 5-10 minutes until everything is browned and juicy.
- STEP 3
Mix the chopped herbs into the yoghurt with some seasoning, another tsp red wine vinegar and the sugar.
- STEP 4
To serve, scatter the reserved whole herbs over the sausages, toss together and serve with the herbed yoghurt and pitta.
