• 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


  • 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.


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