Recipe Blog - Feature - Burnt Harissa Flatbreads

Grilled Cumbers and Burnt Harissa Flatbread

By: Neil Rankin

Delicious cold, raw, slightly salted, dipped in soy and ginger, or just plopped in a drink; cucumbers are hugely versatile but as a grilled ingredient, they really impress. The contrasting textures after grilling gives a great mouthful and the pockets of water can become super smoky. It’s one of the more interesting vegetables to stick on a grill or in a smoker.

Prep Time
10 min
Cook Time
10 min
Yield
4
Difficulty
Easy

Grilled Cumbers and Burnt Harissa Flatbread

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Ingredients

Method

Photos

Ingredients
  • 2 whole cucumbers

  • 2 whole courgettes

  • 2 red onions

  • Dried rose petals

  • 2 lemons

  • 4 flatbreads

  • Sumac

  • Parsley bunch

  • Mint bunch

  • Salt

Harissa:

  • 6 Kashmiri chilli

  • Cumin seeds

  • Caraway seeds

  • Coriander seeds

  • 1 bulb garlic

  • 5 mild red chillies

  • 4 tomatoes, grilled

Tahini sauce:

  • Jar Tahini paste

  • Honey

  • Burnt lemon juice

  • Oil

  • Salt

Method
  1. Throw the garlic into the fire in some foil. 
  2. Grill the chilies and tomatoes until black and toast the spices. Blend or use pestle and mortar to make the Harissa. 
  3. Grill the onions, courgettes, cucumbers and lemons. 
  4. Add the lemons to the tahini and honey. 
  5. Grill the bread then plate everything on top. 
  6. Top with sauces, sumac and herbs. 

A tasty and zesty vegan dish, Neil’s Grilled Cumbers and Burnt Harissa Flatbread is a fresh and healthy treat for any barbecue occasion. 

Share your best Vegan and Vegetarian BBQ recipes and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonGrillsUK and #Napoleon&Neil

Happy Grilling! 

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Neil Rankin
Neil Rankin

A physics graduate and ex sandwich entrepreneur Neil began his career cooking late in life.

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