Whether you're hosting friends in the garden or enjoying a laid-back weekend lunch, these vibrant flatbreads are full of summer flavour.
Spiced lamb merguez, chargrilled vegetables and creamy burrata create an effortless dish that's made for sharing.
- Serves: 4
Ingredients
- 6 Parson's Nose Lamb Merguez Sausages
- 4 artisan flatbreads
- 2 courgettes, sliced lengthways
- 250g cherry tomatoes
- 1 burrata
- Fresh mint
- Fresh basil
- Extra virgin olive oil
- 1 lemon
- Harissa yoghurt (Greek yoghurt mixed with 1 tsp harissa paste)
Method
- Grill the merguez sausages until beautifully caramelised.
- Char the courgettes and tomatoes on a hot griddle.
- Warm the flatbreads.
- Spread each with harissa yoghurt.
- Slice the sausages and arrange with the grilled vegetables.
- Tear over the burrata.
- Finish with mint, basil, lemon zest and a drizzle of olive oil.
Butcher's Tip
Enjoy with a crisp green salad and chilled rosé for effortless summer entertaining.
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