Merguez Sausage Traybake

with Harissa Sweet Potatoes
This one tray wonder brings together popular flavours from North Africa.
1,066 Reviews
Cals 1042 · Prot 56 · Carbs 75 · Fat 58
Low Carb
Try Hello Chef Now
30 min
Merguez Sausage Traybake with Harissa Sweet Potatoes
This one tray wonder brings together popular flavours from North Africa.
1,066 Reviews
Cals 1042 · Prot 56 · Carbs 75 · Fat 58
Low Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tray bake
Merguez sausage
400 Grams
Sweet potatoes
400 Grams
Red 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 4*
200 Grams

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4099 / 1042
Fats (g) 58.4
of which saturated (g) 24.9
Carbohydrates (g) 75
of which sugars (g) 21.1
Fibers (g) 11.9
Proteins (g) 56.1
Salt (g) 5.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 220°C/ 200°C fan. Peel and chop the sweet potatoes into bite sized pieces. 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.
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.
Prep vegetables

2 Prep vegetables

Meanwhile, de-seed and roughly chop the peppers. Finely chop the parsley leaves.
Bake

3 Bake

After 15 min, add the 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.
Serve

4 Serve

Divide the vegetables and Merguez sausages amongst plates and garnish with the fresh parsley. Serve the labneh to the side.
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