Preparation time
30 mins to 1 hour
Cooking time
less than 10 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the rhubarb salsa
- 1 large stick young rhubarb, chopped
- 1 tsp salt
- 2 tsp caster sugar
- 1 tsp red wine vinegar
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 1 tbsp fresh coriander, chopped
- 1 shallot, diced
- 1 fresh jalapeño chillies, chopped
For the avocado purée and merguez sausages
- 1 ripe avocado, roughly chopped
- 2 limes, juice only
- 2 garlic cloves, finely chopped
- pinch ground cumin
- 2 tbsp olive oil
- 3 merguez sausages
To serve
- 1½ tsp harissa
- 1½ tsp honey
- 2 small soft flour tortillas
- 2 tbsp soured cream
- 1 tsp cumin salt
Method
- Make cumin salt by combining equal amounts of sea salt and cumin seeds. The seeds should be dry fried in a hot pan until aromatic and then tipped into a pestle and mortar. Crush with the salt.
To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non metallic bowl. Leave to steep for 30 minutes.
Heat a pan, and when hot dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside.
To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside.
Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred).
Make the harissa honey mixture by mixing together the harissa and honey in a small bowl.
To serve, heat a frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée, and drizzle over a little harissa honey.
Slice the sausages into rounds and add them to the taco, topped with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt.