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Make these merguez tartines for an easy brunch dish, then also check out our best party tartines.

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

Yogurt

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

Nutrition: per serving

  • kcal519
  • fat20.2g
  • saturates8.9g
  • carbs48.8g
  • sugars7.1g
  • fibre4.8g
  • protein33.1g
  • salt2.53g

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.

Discover more of our best ever party tartines...

Party tartines - Dolcelatte, fig and thyme
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