Merguez tartines with red roasted pepper and rocket
Serves 4
Easy
Total time:
These open faced sandwiches from Sabrina Ghayour are piled high with spicy merguez sausages, rocket and roasted red peppers. The herby yogurt adds a lovely creamy texture and a vibrant taste to the tartine. Perfect for a quick and easy weekend brunch, serving four
Skip to ingredients
- olive oil
- 8 merguez sausages or cooking chorizo
- 4 large or 8 small slices sourdough
- 75g rocket
- 400g jar piquillo or roasted red peppersdrained and cut into 1cm-thick ribbons
Yogurt
- 150g greek yogurt or labneh
- 4 spring onionsthinly sliced
- a bunch dillfinely chopped
- 2 lemonzested
Nutrition: per serving
- kcal519
- fat20.2g
- saturates8.9g
- carbs48.8g
- sugars7.1g
- fibre4.8g
- protein33.1g
- salt2.53g
Method
step 1
Heat a frying pan over a medium heat, drizzle in some olive oil and fry the merguez sausages for 8-10 minutes until browned and cooked through, then chop into bitesized pieces.
step 2
Mix the ingredients for the yogurt together and season.
step 3
Divide the yogurt mixture between the toast and spread evenly. Pile on the rocket, interspersed with ribbons of pepper, and then top with the merguez sausage. Drizzle with a little olive oil and season.
