Merguez Sausage Traybake
with Harissa Sweet Potatoes
This one tray wonder brings together popular flavours from North Africa.
30 min
This one tray wonder brings together popular flavours from North Africa.
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Ingredients
Number of People:
Tray bake
Merguez sausage
400 Grams
Sweet potatoes
400 Grams
White onion
1 Piece
Garlic cloves
2 Piece
Olive oil
2 Tbsp
Harissa paste
20 Grams
Salt
1 Tsp
Yellow pepper
1 Piece
Cherry tomatoes
150 Grams
Pomegranate molasses
20 Grams
Garnish
Fresh parsley
15 Grams
Labneh
200 Grams
Tips for fussy eaters
Can't handle the heat? Go easy on the harissa paste!
Pro tip
Preheating your oven should be the very first thing you do when you start cooking. Depending on your oven, it can take up to 30 minutes to reach the right temperature
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Preheat the oven to 220°C/ 200°C fan. Peel and cube the sweet potatoes. Peel and slice the onion into wedges. Peel and mince the garlic. Place the sweet potatoes, olive oil, garlic, harissa paste (spicy!), onion wedges and salt onto a lined baking tray. Toss until coated. Bake for 20 min.
2 Prep vegetables
Meanwhile, de-seed and roughly chop the peppers. Finely chop the parsley leaves.
3 Bake
After 15 min, add the bell peppers, cherry tomatoes, pomegranate molasses, a generous pinch of salt and olive oil to the tray. Top with the Merguez sausage. Bake for 10 min further.
4 Serve
Divide the vegetables and Merguez sausages amongst plates and garnish with the fresh parsley. Serve the labneh to the side.
Tips for fussy eaters
Can't handle the heat? Go easy on the harissa paste!
Pro tip
Preheating your oven should be the very first thing you do when you start cooking. Depending on your oven, it can take up to 30 minutes to reach the right temperature
Allergens
May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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