Once you've tried spicy merguez, there'll be no turning back.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
40 min
Once you've tried spicy merguez, there'll be no turning back.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Allergens
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)
/
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*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
1 Roast
Preheat the oven to 200°C. Peel and cut the pumpkin into cubes. Place the cubes on a roasting dish. Drizzle with olive oil, zaatar and a pinch of salt. Mix well using your hands so that all the pumpkin pieces are covered with the spices. Roast in the oven for 30-40 minutes.
2 Make sauce
Prepare the green sauce by mixing the tahini, water, peeled and chopped garlic, lime juice, a pinch of salt and the thyme. Blitz until well combined. Add the washed and separated parsley leaves (try not to use the stalks). Blitz again until smooth. Check the seasoning and add more salt or lime juice if required.
3 Fry
Once the pumpkin starts to look ready, heat a small amount of oil at medium heat in a pan and fry the sausages. Bring the temperature to medium low and cook for 4–5 minutes per side.
4 Serve
Remove the pumpkin from the oven and mix the washed rocket leaves with the pumpkin. Serve the sausages next to the nicely roasted pumpkin and rocket leaves and drizzle some green tahini sauce on top.