Apricot Harissa

Harissa is an ultimate cupboard staple. Just a little goes a long way. Swirl it through yoghurt, dollop it on top of a hearty salad or use it as a marinade—the options are endless.

Makes approximately [400 grams]

Ingredients

• 2 large red peppers, roasted (jarred also work) 

• 2 tbsp tomato puree 

• 100g dried apricots, roughly chopped 

• 4 cloves garlic 

• 7 dried chillies 

• 50g preserved lemon, chopped (optional)

• ½-¼ tsp cayenne pepper (optional) 

• 2tsp coriander seeds, toasted 

• 2 tsp cumin seeds, toasted 

• 2 tsp caraway seeds, toasted (optional)

• 1 tsp apple cider vinegar (red or white wine will do)

• ¼  tsp sea salt 

Method

1. Add the ingredients into a small blender jug. Blend into a paste. 

2. Transfer the paste to a 400-500 millilitre jar, cover the top of the harissa with a round of baking paper, and then seal the jar.

3. Thin the paste with oil as and when you’d like to use it. Store the leftovers in a clean jar in the fridge or freezer. Use within one month in the fridge or two months in the freezer.  

Recipe provided by Nena Foster of Natural Chef.

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