To serve, scatter the reserved whole herbs over the sausages, toss together and serve with the herbed yoghurt and pitta.
Ingredients
- harissa paste 2 tbsp
- red wine vinegar
- merguez lamb sausages 250g
- red onion 1 small, cut into chunky wedges
- large plum tomatoes 4, cut into chunky wedges
- roasted peppers from a jar 2 whole, cut into chunky pieces
- toasted flaked almonds 1 tbsp
- mint, coriander and flat-leaf parsley small handful of each, finely chopped
- Greek yoghurt 150g
- sugar large pinch
- brown or white pitta to serve, 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.
Nutritional Information
- Kcals 515
- Fat 34.7g
- Carbs 21g
- Fibre 3.9g
- Protein 28.3g
- Salt 1.8g
