Sharing summer starter. I buy my Merguez Sausages from Farmison. I usually buy a few packs and store the extras in the freezer.
Putting the lettuce leaves in iced water, makes the leaves extra crispy.
16 lettuce leaves (I used gem lettuce)
2 handfuls of ice for soaking
2 red peppers, halved and deseeded
200 g greek yoghurt
4 tbsp harissa paste
6 Merguez sausages (North African lamb sausages)
10 spring onions, sliced
1/4 large cucumber, peeled, deseeded and cut into little chunks
20 mint leaves, finely chopped
small bunch coriander, finely chopped
Pre heat the oven to 240C fan, line a baking tray with foil and lightly coat with vegetable oil.
Half fill a large bowl with cold water, add the ice, submerge the lettuce leaves and leave in the fridge until needed.
Place the halved peppers cut side down in the baking tray and roast for 20 minutes. Remove from the oven, allow to cool then slip off the skins and and chop into 1cm pieces.
in a small bowl, mix the yoghurt with harissa and set aside until ready to assemble.
Cook the mergeuz sausages in a frying pan with a little vegetable oil for 10 minutes until nicely caramelised and brown on all sides. slice into 1 cm pieces.
Mix the chopped peppers, spring onions, cucumber, mint and coriander and season with salt and pepper.
Drain the lettuce leaves and assemble. Spoon into each leaf some pepper mixture, then some sausage and finish with a dollop of harissa yoghurt.
Ingredients
- 16 lettuce leaves (I used gem lettuce)
- 2 handfulls ice for soaking
- 2 red peppers halved and deseeded
- 200 g greek yoghurt
- 4 tbsp harissa paste
- 6 merguez sausages (North African lamb sausage)
- 10 spring onions sliced
- 1/4 large cucumber peeled, deseeded and cut into small pieces
- 20 mint leaves finely chopped
- small bunch coriander finely chopped
Instructions
- Pre heat the oven to 240C fan, line a baking tray with foil and lightly coat with vegetable oil.
- Half fill a large bowl with cold water, add the ice, submerge the lettuce leaves and leave in the fridge until needed.
- Place the halved peppers cut side down in the baking tray and roast for 20 minutes. Remove from the oven, allow to cool then slip off the skins and and chop into 1cm pieces.
- in a small bowl, mix the yoghurt with harissa and set aside until ready to assemble.
- Cook the mergeuz sausages in a frying pan with a little vegetable oil for 10 minutes until nicely caramelised and brown on all sides. slice into 1 cm pieces.
- Mix the chopped peppers, spring onions, cucumber, mint and coriander and season with salt and pepper.
- Drain the lettuce leaves and assemble. Spoon into each leaf some pepper mixture, then some sausage and finish with a dollop of harissa yoghurt.