6
Easy
10 minutes
25 minutes1. To make the harissa, toast the cumin and coriander in a pan, then grind using a spice grinder or mortar and pestle. Add the paprika and salt and combine. Char the tomatoes and pepper over hot coals until the skin is blistered. Peel and place in a blender with the spice mix and the remaining ingredients. Blend until smooth.
2. To make the seed brittle, melt the sugar in a saucepan until dissolved and light brown. Add the seeds and stir until combined. Pour the mixture onto a sheet of greaseproof paper and spread to a thickness of 5 mm. Allow to set, then break into shards.
3. Cut the marrows in half. Place all the vegetables in a bowl and rub with the olive oil, salt and pepper. Grill over hot coals until charred and softened. To serve, smear a generous amount of harissa onto a serving plate and top with the charred veggies. Sprinkle over the seed brittle.
Cook’s note:
If you don’t have dried apricots, chopped canned peaches work just as well.
Photography: Myburgh Du Plessis
Food assistant: Lerato Motau
