Barbecued fish with harissa sauce and cos salad
Photo by Tamara West
- First make harissa sauce by crushing toasted spices with salt in a mortar and pestle. Tip this mixture into the small bowl of a food processor and add chillies, garlic and oil. Process to a rough paste. Chop roasted peppers into smaller pieces and add to processor. Process again until almost smooth. Transfer to a bowl.
- Barbecue fish for 8-10 minutes (or until flesh has just turned opaque — test fleshiest part with a small knife) on a medium-hot barbecue or ridged grill plate, turning after 5 minutes. Remove to warmed platter.
- Toss all salad ingredients together and arrange in a serving bowl. Spoon some harissa sauce over the fish, then place fish, salad and remaining sauce in the middle of the table so people can serve themselves. Offer yoghurt in case people find the harissa too hot.