Maquis-smoked merguez, zucchini, halloumi, and Corsican harissa raita

Ingredients

• 9 pieces artisanal lamb and beef merguez
• 250 g halloumi
• 3 moyennes fresh zucchini
• 180 ml Corsican dry cider or farmhouse dry cider
• 90 g égouttés jarred Peppadew peppers
• 2 tsp harissa
• 180 g nepita yogurt raita
• 1 tbsp Corsican maquis honey
• 3 tbsp Corsican extra-virgin olive oil
• 1 piece organic lemon
• 1 clove fresh garlic
• 4 sprigs fresh thyme or fresh nepita
• 1 petit bouquet fresh flat-leaf parsley
• 1 pinch fine salt
• 1 pinch ground black pepper
• 1 dose selon le fumoir applewood or mild oak smoker pellets

Method

1. Preheat the electric smoker on Smoker mode to 120°C with applewood or mild oak pellets. The wood should remain subtle: the merguez is already powerful.
2. Prepare the glaze: mix the dry cider, maquis honey, harissa, 1 tablespoon of olive oil, grated garlic, a few drops of lemon juice, and a pinch of thyme or nepita.
3. Cut the zucchini into long wedges. Toss them with 1 tablespoon of olive oil, salt, pepper, and a little thyme.
4. Place the merguez in the smoker, without piercing them, with the zucchini alongside. Smoke for 18 minutes at 120°C.
5. Brush the merguez with the cider-harissa glaze. Flip the zucchini. Continue cooking for 10 to 12 minutes, until the merguez are hot in the center and slightly glossy.
6. Meanwhile, cut the halloumi into thick slices. Brush it very lightly with olive oil.
7. Raise the smoker to 190°C or switch to grill mode depending on the model. Add the halloumi for 4 to 6 minutes, flipping it once, until you get golden grill marks and crispy edges.
8. Drain the Peppadew peppers. Add them to the basket or on the grate for the last 2 minutes only, just to warm them.
9. Plate: spread the nepita yogurt raita on the bottom of the plate, top with the smoked zucchini, glazed merguez, grilled halloumi, and Peppadew peppers. Finish with fresh parsley, lemon zest, and a drizzle of Corsican olive oil.
10. Serve immediately with a small glass of the same chilled dry cider, or with an herb salad to lighten the dish.

Nutrition

Per serving

Energy

506.9 kcal

Protein

22.64 g

Carbohydrate

14.52 g

Fat

37.87 g

Fibre

1.41 g

Calcium

14.05 mg

Iron

0.87 mg

Magnesium

10.58 mg