An Italian friend inspired this recipe. Merguez sausages are perfect but any quality sausage will work just as well.
6 merguez sausages (available from specialty butchers), thickly sliced
800g sweet potatoes, scrubbed and sliced into thick chunks
1 tsp paprika
½ tsp dried chilli flakes
1 tsp ground cumin
½ loaf ciabatta, roughly torn
50ml extra virgin olive oil
handful fresh coriander leaves
handful fresh mint leaves
1 small white onion, peeled and very thinly sliced
1 tsp lemon juice
harissa (optional), to serve
Preheat oven to 200ºC fan-forced (220ºC conventional). Place sausages in a large roasting tin. Add sweet potato, paprika, chilli flakes, cumin and salt.
Add bread to tin. Drizzle with oil and toss gently. Roast, stirring occasionally, for 30-40 minutes or until potatoes are tender and sausages and bread are golden.
Meanwhile, place coriander, mint and onion in a serving dish. Dress with lemon juice and season with sea salt just before serving.
Serve with harissa on the side, if you like things spicy.