This Middle Eastern green harissa paste has become a key player in my condiment repertoire, and is a great staple to have on hand. Fresh and tangy with a little heat, it can be used to add spruce up and accompany any number of dishes – as a BBQ marinade for chicken, the finishing touch for soups, curries and tagines, combined with yoghurt to accompany slices of roast lamb and works with with fish – particularly salmon as it cuts through the richness.
Mix it through boiled potatoes with a little butter for a fragrant side dish, use it straight up as a stir fry sauce… even just piled on your eggs at breakfast.
Green Harissa Paste
This keep in the fridge for couple of weeks (although mine never lasts that long).
1 green capsicum
6 green chillis
1 teaspoon caraway seeds, toasted and ground
1/3 cup olive oil
1 garlic clove
2 tablespoons lemon juice
salt and pepper
Grill capsicum and chlilies, remove and discard skin and roughly chop.
Add olive oil to a small saucepan over a low heat. Add garlic and cook for a few minutes to release flavours.
Combine capsicum, chillies, caraway seeds, olive oil mixture and lemon juice in a processor and blend until smooth. Taste to adjust seasoning.