Harissa Spiced Fig, Merguez, and Almond Salad : World Spice Merchants

Harissa Spiced Fig, Merguez, and Almond Salad

For the August 2016 of our World Spice Cookbook Club, we embraced the warm weather with Salmagundi: A Celebration of Salads from around the World by Sally Butcher. This recipe for a spiced fig salad, which comes from the book, artfully combines sweet and spicy flavors in a spice-infused honey for predictably delicious results.

From the Author: "This is a rather special salad. Actually, figs have the capacity to render pretty much anything special: their appearance is lush for starters - they have but to lie down on a plate or pose in a fruit bowl and they steal the show. They are also feted for their aphrodisiac properties: yup - they are the all-around floozy of the fruit world."

Ingredients

For a Salad for Two:

1/2 teaspoon

Coriander Seed - European

Coriander Seed - European

This seed spice has been cultivated since ancient times and comes from the same plant that gives us cilantro leaves. The mellow flavor is smooth and savory, with creamy citrus top no...

, ground
1/2 teaspoon

Cumin Seed

Cumin Seed

The humble cumin seed sprouts off the end of a weedy grass, and is nearly as universal a seasoning as black pepper. Pungent and earthy, the savory base of cumin is surrounded by the ...

, ground
1/4 teaspoon

Paprika - Smoked - Sweet

Paprika - Smoked - Sweet

Smoked paprika is nothing less than a culinary magic trick- adding rich chile flavor and authentic smoke flavor to a dish without adding heat! From the La Vera region of Spain, this ...
pinch of

Caraway Seed

Caraway Seed

An Eastern European culinary staple; potato, cabbage and heavy meat dishes benefit from the strong, savory character of caraway seed. Its flavor is most recognizable in rye bread. Th...
pinch of

India Red Chile Flake

India Red Chile Flake

Whether you shake it on a pizza or cook it into your curry, these India Red Chile Flakes are a fresh and convenient choice to add heat to any flavor profile.
1/2 teaspoon dried

Spearmint

Spearmint

This sweet, cooling spearmint can be used where ever mint is called for, as an ingredient in spice blends or to brew a refreshing cup of tea.Quantity: 1 - 2 teaspoons per 8oz cupTe...
pinch of

Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...
3 teaspoon runny honey
6 fresh figs
6 merguez sausages (or Spanish chorizo)
smidge of oil
1/3 cup / 1-1/4 oz / 35g slivered almonds
1 3/4 oz / 50 g dark green salad leaves
handful of frisee (curly endive) lettuce

For the Dressing:

2 tablespoon olive oil
1 teaspoon orange flower water
1/2 teaspoon

Harissa

Harissa

Harissa is popular throughout North Africa and is used liberally in their cuisine. The blend is robust with rich flavors, a hint of citrus and chile heat. The heat level of Harissa b...

, ground
1 tablespoon balsamic vinegar
Diamond Crystal - Kosher Salt

Diamond Crystal - Kosher Salt

Diamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ...

Preparation

Preheat the broiler. Mix the spices, mint, and salt with the honey.

Make a cut through each fig from the top to within a few millimeters of the base, followed by another at right angles to the first cut, so that you effectively end up with a cross cut through the top of the fruit. Pinch the 4 quarters created by the incisions so that the fig opens up like a flower, and divide the spiced honey between the figs.

Broil them for around 1-1/2 minutes until the fruit starts to sizzle. Turn the oven off, but leave the figs sitting there to retain their heat.

Slice the merguez on the diagonal into 1/2 in / 1 cm thick oval slices. Heat a teeny bit of oil in a pan and cook the sausage for around 3 minutes, then remove with a slotted spoon. Toast the almonds in the same pan for a minute or so until they start to color.

Toss the greens in a bowl. Whisk the ingredients for the dressing together. Arrange the figs on top of the salad, and scatter with merguez and almonds.
Drizzle with the dressing and serve with crusty bread.