Roasted merguez sausages, peppers and tomatoes with pitta and herbed yoghurt

Name: Roasted merguez sausages, peppers and tomatoes with pitta and herbed yoghurt
Total time: 45 min
Yield: Serves 2
Cuisine: Moroccan
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

Sarah Cook

Published: December 19, 2014 at 2:33 PM

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Serves 2

A little effort

Total time: 45 mins

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These spicy lamb bangers are perfect roasted. Serve in a tomato sauce and plenty of pitta bread to mop up the juices. Good for two, or more.

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Ingredients

Nutrition

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

Nutrition: per serving

kcal515
fat34.7g
carbs21g
fibre3.9g
protein28.3g
salt1.8g

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.

Authors

Sarah Cook

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