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Sweet potato tian with harissa-roasted mackerel and chermoula dressing
Fruit and vegetables
2 large
sweet potato
, peeled and sliced quite thinly
2 tbsp chopped
rosemary
leaves
3
garlic
cloves, finely chopped
½ bunch
fresh coriander
½ bunch fresh
mint
½ bunch fresh
parsley
½
red onion
, chopped
3
garlic
cloves, chopped
2 green
chillies
, chopped
1
lemon
, juice only
1
lemon
, juice only
1 tbsp chopped fresh
mint
leaves
1 tbsp chopped
fresh coriander
Tins, packets and jars
1–2 tbsp
sumac
4
preserved lemons
, peel only
Cooking ingredients
4 tbsp
olive oil
salt and freshly ground
black pepper
2 tsp
coriander seeds
2 tsp
cumin
seeds
olive oil
, enough to loosen
150g/5oz
harissa
1 tbsp runny
honey
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
3 tbsp natural
yoghurt
Meat, fish and poultry
2
mackerel
fillets
Back to recipe
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