Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4099 / 1042
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 220°C/ 200°C fan. Peel and chop the sweetpotatoes into bite sized pieces. Peel and slice the onion into wedges. Peel and mince the garlic. Place the sweetpotatoes, olive oil, garlic, harissapaste(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.
2 Prep vegetables
Meanwhile, de-seed and roughly chop the peppers. Finely chop the parsley leaves.
After 15 min, add the peppers, cherrytomatoes, pomegranate molasses, a generous pinch of salt and oliveoil to the tray. Top with the Merguezsausage. Bake for 10 min further.
Divide the vegetables and Merguezsausages amongst plates and garnish with the freshparsley. Serve the labneh to the side.