1 Tbsp Cumin Seeds
6 Large Peppers (i like to Use a
mix of Red, Yellow & Orange)
1 Tsp Ground Cumin
100 gms (1/2 jar) CAARA Harissa
4 Tsp Clear Honey
1 Tbsp Red Wine Vinegar
1/2 Bunch (about 15g) of
Flat Leaf Parsley, Roughly Chopped.
Sea Salt Flakes
Always top up your leftover CAARA Harissa with a little olive oil to keep it moist and increase its shelf life.
- Heat a large frying pan over a medium-high heat, add the cumin seeds & dry-toast for about 1 minute, shaking the pan until they release their aroma & begin to brown a little, taking care not to let them burn.
- Drizzle in enough oil to coat the base of the pan & increase the heat. Add the peppers and cook for 8-10 minutes, stirring occasionally, until they begin to soften & brown around the edges.
- Add the cinnamon, CAARA harissa & honey to the pan & season generously with salt & pepper. Lastly, add the vinegar & stir to coat the peppers in the sauce. cook for 2 minutes, then remove the pan from the heat, stir in the parsley and adjust the seasoning if desired. Scatter with chopped parsley and serve as a topping for bruschetta or as a condiment for cheese.
- They are also great alongside chorizo sausages.