Harissa Sausage Naanizza
with Roasted Pepper, Cheddar and Baby Gem Salad
This Harissa Sausage Naanizza is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Bell Pepper
(May contain Celery)
225
British Pork and Oregano Sausage Meat
(Contains Sulphites)
30
Tomato Puree
50
Harissa Paste
90
Mature Cheddar Cheese
(Contains Milk)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
1
Baby Gem Lettuce
15
Cider Vinegar
(Contains Sulphites)
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Halve the pepper and discard the core and seeds. Slice into thin strips. Pop onto a baking tray, drizzle with oil and season with salt and pepper. Mix to coat and spread out evenly. Roast until soft and beginning to brown, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Add the sausage meat to the pan, and cook until browned, 4-5 mins. Use a wooden spoon to break it up as it cooks, then drain and discard any excess fat. Remove from the heat and drain off any excess oil. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.
Meanwhile, pop the tomato puree and harissa paste into a small bowl, season with salt and pepper and mix together. TIP: Use less harissa if you don't like heat. Grate the Cheddar cheese.
Once the peppers are roasted, add to the cooked sausage meat pan. Pop the naans onto the (now empty) baking tray. Divide the harissa mix between them and spread with the back of a spoon, leaving a 1cm border. Top with the cooked sausage meat and peppers, then sprinkle over the Cheddar. Bake the naanizzas on the top shelf until the cheese is golden and bubbling, 6-7 mins.
Meanwhile, trim the baby gem and separate the leaves. Pop into a large bowl. Just before the naanizzas are ready, add the cider vinegar and a drizzle of olive oil to the lettuce. Season with salt and pepper, then toss to dress.
Once the naanizzas are cooked, remove from the oven and transfer to your plates. Serve with the baby gem salad alongside. Enjoy!
