To all barbecue lovers – this recipe from Maghreb cuisine combines unique freshness and spice! Try it out!
Ingredients
For the dressing
- 1/2 tsp grated organic lemon zest
- 1/2 lemon squeeze out juice
- 1/2 Orange squeeze out juice
- 1/2 tbsp red pepper crushed
- 1/2 tbsp olive oil
- 4 merquez
- salt
For the salad
- 1/2 cucumber
- 2 apricots fresh or from the jar
- 1/2 bunch peppermint
As a side
- 4 slices tree-nut rye bread
- 40 g hummus
Servings: people
Units:
Instructions
- Slice the cucumber. Cut the apricots into thin slices. Cut the mint leaves into fine strips.
- Mix the dressing ingredients, toss with the salad ingredients and season to taste. Leave the salad to infuse for at least 15 minutes.
- Brush the sausages with olive oil and grill over direct medium heat for about eight minutes, turning repeatedly.
- Toast the bread slices for one minute on each side and serve with the sausages, hummus and salad.
What do you think?