• Joanna Heath

Roasted Merguez sausages with flatbread and yogurt (serves 2)

This makes a great weekend lunch!


1tbsp Harissa paste

1 tbsp red wine vinegar

250g of Heaths' Merguez sausages

1 red onion cut into wedges

2 Large tomatoes cut into wedges (plum toms are great for this)

2 red peppers from a jar cut into pieces

As much coriander, flat leaf parsley and mint as you like chopped finely together, don't worry if you only have one or two of these)

150g Full fat natural yogurt or greek yogurt

1 large pinch of sugar

Brown or white flatbread to serve - warmed

  1. Heat the oven to 190 degrees/170 degrees fan. In a large bowl mix the Harissa paste and half the red wine vinegar with some seasoning, then add the sausages and onion and mix to coat. Spread the mixture onto a large baking tray and roast in the oven for 25 minutes. Add the tomatoes and return the pan to the oven for 10 minutes more before adding the peppers for another 5-10mins.Everything should be browned and succulent looking.

  2. Mix nearly all of the chopped herbs with the yogurt, salt and pepper, remaining red wine vinegar and sugar.

  3. To serve, lay your warmed flat bread on a plate, fill with the sausage mixture, remaining fresh herbs and dollop on the yogurt mixture over the top, wrap it up and eat it!!

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