- Prep Time
20 min - Cook Time
10 min - Serving Size
4
Ingredients
- 1 lb murguez sausage
- 1 C de-seeded and diced tomato
- 1 C de-seeded and diced cucumber
- ½ C pitted kalamata olives, cut into quarters
- 2 tsp lemon juice
- 2 tsp curly parsley, chopped
- 2 tsp extra virgin olive oil
- 3/4 C mayonnaise
- 3 ½ Tbsp harissa
- Zest of one lemon
- 4 ea pita bread
- Salt
Preparation
- Mix together the mayo, harissa, lemon zest, 1 tsp of lemon juice and a pinch of salt to create the harissa mayonnaise.
- Mix together tomatoes, cucumber, olives, remaining lemon juice, parsley, olive oil with a pinch of salt.
- Grill the sausage on both sides until cooked through. Remove and let rest for 5 minutes. Toast the pita on the grill to get a bit of golden brown and char, about 30 seconds on each side.
- To assemble, cut sausage into 4 pieces, spread harissa mayo on one side of each grilled pita and add one piece of sausage. Top with tomato-cucumber salad, finish with a drizzle of extra virgin olive oil and a squeeze of lemon juice.
