This may be my last Summer recipe of the year. Sad I know but the weather simply hasn’t delivered and the number of BBQ opportunities have been few and far between. However, I live in hope and so today I give you a brilliantly simple dish that makes wonderful use of our lamb merguez sausages and the last of the summer vegetables; juicy tomatoes and sweet courgettes. The addition of mint and coriander give an added zest to the dish which is perfect for those long Summer evenings in the garden or on the beach.
This is one of those recipes that requires good produce. Without tasty veg, good olive oil and our fantastic sausages you’d only be wasting your time so make an effort, spend a little and you’ll get alot out of it.
Ingredients (serves 6 – 8)
½ teaspoon toasted cumin seeds
½ teaspoon toasted coriander seeds
½ teaspoon toasted caraway seeds
1 teaspoon paprika
Cayenne, to taste
2 garlic cloves, smashed to a paste
2 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ teaspoon salt
4 tablespoons olive oil
2 red onions, cut in 1cm crosswise slices
Salt and pepper
4 medium courgettes, in 1cm lengthwise slices
2 heads of lettuce, washed
3 or 4 large ripe tomatoes, cut in wedges
2 tablespoons roughly chopped coriander
2 tablespoons roughly chopped mint
Pita breads (optional)
To make the vinaigrette, grind cumin, coriander and caraway. Combine with paprika and a good pinch of cayenne in a small bowl. Add garlic, vinegar, lemon juice and salt. Whisk in olive oil.
Light your barbeque or use a grill pan. Failing that just use your frying pa. The heat should be moderate. Grill sausages, in batches if necessary, for about 2 minutes per side, until just done. Keep warm. Pour a little olive oil over your onions, season with salt and pepper, mix and grill until softened slightly, about 2 minutes per side. Repeat with courgette.. Keep at room temperature.
Place lettuce and salad leaves on a large platter and pile sausages in the middle. Arrange onions and courgettes around the sausages. Salt the tomatoes and distribute. Whisk the vinaigrette, then drizzle over everything. Sprinkle with coriander and mint and serve with warm pita breads, if desired.