Merguez sausage taco with rhubarb salsa

1. 1

   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.

2. 2

   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.  

3. 3

   To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside.

4. 4

   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).

5. 5

   Make the harissa honey mixture by mixing together the harissa and honey in a small bowl.

6. 6

   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.

7. 7

   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. 

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.