These spicy peppers are a great accompaniment to salads or main meals.
1 T olive oil
4 T harissa sauce
2 tsp tomato puree
2 large red peppers, very finely diced
2 tsp crushed garlic
2 ½ tsp ground cumin
In a large flat pan, saute the red peppers on a medium heat in the olive oil, harissa sauce, puree, sugar, garlic and cumin for about 10 minutes until the peppers start getting soft. Remove from heat and serve at room temperature.
Tip: Store-bought harissa sauce is usually a bit milder than harissa paste or harissa made from scratch, so if you are using a version with more chillies in it, use less of it in the recipe above.
Recipe and photograph: Lesley Scott