This spicy harissa exudes nuances of tastes and intensity of colour. The roasted capsicums and garlic provide warm and sweet undertones, whilst the spices of the East and the heat of the chilli further enhance flavour. It is something to savour!
Ingredients
- 3 medium red capsicums, pre roasted, skins and seeds removed, but retain juice from the vegetable
- 3 cloves whole garlic cloves, skins retained and wrapped in foil
- 1 teaspoon of ground cumin
- 1 teaspoon of smokey paprika
- Large pinch fresh minced chilli or dried ground
- Pinch of pepper
- 1 tablespoon lemon juice
- 1 tablespoon good quality olive oil
- For garnish, a few coriander leaves, stems removed
Method
Once the capsicums and garlic cloves have been roasted and cooled, peel skins off the capsicums, removing seeds and core. Squeeze the pulp from the garlic cloves and place in food processor.
Add remaining spices and lemon juice, and pulse for a moment or until just blended. Lastly, carefully trickle oil into the processor while it is running to create a smooth texture.
Scoop the mixture out and place it into a glass container with a sealed lid, and store in the refrigerator until required. If it becomes a little thick over time, refresh it with a splash of oil and or lemon juice.
Serve
This gorgeous, versatile spread will last for a few days. It works magically smeared over meats and is a great addition to an antipasto platter, sided with Middle Eastern cauliflower rice (page 64 of LMITK) or smothered over wholesome bread (page 85 of LMITK).
