Olive Magazine
Merguez Sausage Tartines with Roasted Pepper and Rocket

Merguez tartines with red roasted pepper and rocket

Published: April 25, 2017 at 4:11 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

These open faced sandwiches from Sabrina Ghayour 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

Nutrition:
NutrientUnit
kcal519
fat20.2g
saturates8.9g
carbs48.8g
sugars7.1g
fibre4.8g
protein33.1g
salt2.53g
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Make these merguez tartines for an easy brunch dish, then also check out our best party tartines.

Ingredients

  • 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

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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