Merguez sausage taco with rhubarb salsa
Avocado purée, spicy sausage and rhubarb salsa make an unusual combination in these pretty tacos.
Ingredients
For the rhubarb salsa
- 1 large stick young rhubarb, choppedÌý
- 1 tsp salt
- 2 tsp caster sugarÌý
- 1 tsp red wine vinegarÌý
- ½ tsp coriander seeds
- ½ tsp cumin seeds
- 1 tbsp fresh coriander, chopped
- 1 shallot, diced
- 1 fresh jalapeño chillies, choppedÌý
For the avocado purée and merguez sausages
- 1 ripe avocado, roughly chopped
- 2 limes, juice only
- 2 garlic cloves, finely chopped
- pinch ground cuminÌý
- 2 tbsp olive oil
- 3 merguez sausagesÌý
To serve
- 1½ tsp harissa
- 1½ tsp honey
- 2 small soft flour tortillasÌý
- 2 tbsp soured creamÌý
- 1 tsp cumin salt (see tip)
Method
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.ÌýÌý
To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender.ÌýSet 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 clean, dry 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, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt.Ìý
Recipe Tips
Make cumin salt using 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 with the salt, and crushed.
