Harissa and Yoghurt
1 red pepper (or a jar of roasted red peppers - see tip below)
120g whole peeled almonds
6-8 plum vine tomatoes
2 small red chilli’s
pinch of Urfa chilli
1 thick slice of sourdough (optional)
30g ground almonds
3 tbsp good olive oil
3 tbsp sherry vinegar
2 sprigs thyme leaves
salt and pepper
1 tub of good thick yoghurt
Serves 10
Method:
Heat the oven to 180° C.
Place the pepper in the oven with a little oil. This could take up to half an hour. You want the skin to be charred and black in colour. Peel the skin off.
Place the almonds on a tray and put them in the oven for 10-15 minutes until golden or you could toast gently in a heavy pan on the oven hob for around 5-10 minutes, moving constantly to stop them burning.
Put the tomato, pepper, chillis, and bread (if using) in a blender with the almonds, oil, sherry vinegar, thyme leaves.
Blitz all ingredients until semi- smooth and season to taste. Stir 50/50 into the yoghurt. Serve as an accompaniment to fish, meat and simple green vegetables.
Tip:
You can buy charred peppers in a jar which would save you time. Although the bread adds to the authentic taste and texture, you can leave it out if you are gluten-free, and it will still be delicious. This recipe makes plenty so store in an airtight glass jar in the fridge for around 2 weeks.