Green harissa is a North African delicious, flavour-packed herb paste. There are many different recipes for green harissa, from spicy to mild, all are good as long as they are loaded with fresh herbs. It is the perfect condiment to accompany roasts, vegetables and fish dishes.
We usually like some heat in our food but this time we go for the mild version and concentrate on the refreshing herbs. You can keep this as a base and customise it to your own preferences.
Green harissa is recommended for vegan and low carb diets. Some say you can keep it up to five days but we like to consume it on the day because fresh herbs start fermenting rapidly.
Read also: Combining and balancing flavours
- Toast the cumin, coriander and cardamom in olive oil over a low heat for 2-3 minutes.
- Add the onion, green pepper and garlic. Season with salt and pepper, stir to combine, and cook under cover for 15-20 minutes until soft.
- Transfer the cooked green pepper to a food processor and blend with a good amount of fresh coriander and mint. Add a few drops of lemon juice and the yoghurt.
- Season to taste with salt, pepper and tabasco.
- Add a small amount of water to the green pepper mix if it cooks to fast or start colouring.
- Replace the plain yoghurt with Greek yoghurt or fresh goat cheese.