Cookies Preferences
This is exactly the kind of meal I like to eat at home. It doesn't require much effort, is healthy, and is full of flavor. No shrinking violet dishes in the kitchen, if you please! This uses the merguez recipe I use in a variety of different ways - buy a kilo or two of meat and make a big batch. Divide the meat into 500g bags, label them, and place them in your freezer for whenever the mood strikes. Serving them with this herb-filled salad and charred baby carrots with lots of pickles and feta cheese on top feels like exactly what your Wednesday night needs. Mine certainly does.
For the harissa baby carrots:
800g baby carrots, cut in half
2 teaspoons cumin seeds
2 teaspoons honey
2 tablespoons harissa
1 tablespoon olive oil
1 teaspoon salt
For the lemon vinaigrette:
zest and juice of one lemon
2 tablespoons white wine vinegar
2 tablespoons honey
1 clove garlic, finely minced on microplane
1 teaspoon salt
1/2 teaspoon pepper
pinch of chilli flakes
1/2 cup extra virgin olive oil
500g merguez sausage (see recipe here)
avocado oil
4 cups mixed greens (I used rocket, baby spinach, and watercress)
1/2 medium cucumber, thinly sliced (on mandolin if you have one)
1/4 cup dill fronds
1/4 cup mint leaves
1/4 cup pickled red onions (see recipe here)
1/2 cup crumbled feta
Preheat your oven to 220/425 degrees and line a baking sheet with parchment paper. Toss the carrots in a mixture of all the other ingredients and place them on your prepared baking sheet. Place in the oven for 15 minutes until they're charred looking but still not completely soft. Set aside to cool.
Place all of your vinaigrette ingredients in a jar and shake vigorously. Set aside.
Form your merguez into 8 small patties. Place a tablespoon of avocado oil in a frying pan and heat. Cook the patties on each side for 3-4 minutes until they're crusty on the outside and just cooked through. Combine the mixed greens, herbs, cucumbers, and 1/2 each of the pickled red onions and feta in a large bowl. Spoon over a few tablespoons of the dressing and toss well. Divide the salad on 4 plates, do the same with the carrots and merguez patties. Top each plate with remaining pickles, feta and a drizzle more dressing.
