2 tbsp olive oil
18 merguez or other spicy sausages
12 ciabatta rolls or pitta, to serve
300g tub of houmous, to serve
large bunch of fresh coriander, to serve
FOR THE SPICY PEPPER RELISH
3 whole roasted red peppers from a jar, chopped (such as Karyatis)
1-2 large red chillies, seeded and finely sliced
2 garlic cloves, crushed
2 tbsp red wine vinegar
3 tbsp extra virgin olive oil
1⁄2 tsp ground cumin
Put relish ingredients into a bowl. Season with salt and black pepper, stir to combine. Can be made the day before and kept, covered, in the fridge.
Heat the oil in a large non-stick frying pan over a highish heat or on the barbecue. Add the sausages and cook for 12-15 mins, or until nicely browned and cooked through, turning occasionally
To serve, spread the rolls or pittas with houmous. Stuff with a few sprigs of fresh coriander and one or two sausages. Finish with a dollop of the relish.