Merguez sausage taco with rhubarb salsa recipe
 Avocado purée, spicy sausage and rhubarb salsa make an unusual combination in these pretty tacos. 1 large stick young rhubarb, chopped 1 tsp salt2 tsp caster sugar 1 tsp red wine vinegar ½ tsp coriander seeds ½ tsp cumin seeds1 tbsp fresh coriander, chopped 1 shallot, diced1 fresh jalapeño chillies, chopped 1 large stick young rhubarb, chopped 1 tsp salt 2 tsp caster sugar 1 tsp red wine vinegar ½ tsp coriander seeds ½ tsp cumin seeds 1 tbsp fresh coriander, chopped 1 shallot, diced 1 fresh jalapeño chillies, chopped 1 ripe avocado, roughly chopped2 limes, juice only2 garlic cloves, finely choppedpinch ground cumin 2 tbsp olive oil 3 merguez sausages 1 ripe avocado, roughly chopped 2 limes, juice only 2 garlic cloves, finely chopped pinch ground cumin 2 tbsp olive oil 3 merguez sausages 1½ tsp harissa 1½ tsp honey2 small soft flour tortillas 2 tbsp soured cream 1 tsp cumin salt (see tip) 1½ tsp harissa 1½ tsp honey 2 small soft flour tortillas 2 tbsp soured cream 1 tsp cumin salt (see tip) Method To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non-metallic bowl. Leave to steep for 30 minutes.Heat a pan and when hot, dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside. To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside.Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred).Make the harissa honey mixture by mixing together the harissa and honey in a small bowl.To serve, heat a clean, dry frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée and drizzle over a little harissa honey. Slice the sausages into rounds and add them to the taco, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt. To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non-metallic bowl. Leave to steep for 30 minutes. To make the rhubarb salsa, mix the diced rhubarb with the salt, sugar and vinegar in a non-metallic bowl. Leave to steep for 30 minutes. Heat a pan and when hot, dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside. Heat a pan and when hot, dry fry the coriander and cumin seeds until aromatic. Tip into a pestle and mortar and crush lightly. Add the crushed seeds to the rhubarb with the coriander, shallot and jalapeño pepper. Set aside. To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside. To make the avocado purée, blend the chopped avocado, lime juice, garlic and cumin in a food processor or blender. Set aside. Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred). Heat the olive oil in a pan and fry the merguez sausage until cooked through (you can also cook the sausage in the grill if preferred). Make the harissa honey mixture by mixing together the harissa and honey in a small bowl. Make the harissa honey mixture by mixing together the harissa and honey in a small bowl. To serve, heat a clean, dry frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée and drizzle over a little harissa honey. To serve, heat a clean, dry frying pan to hot and add the tortillas. Heat on both sides for a few minutes, then remove from the pan and spread with the avocado purée and drizzle over a little harissa honey. Slice the sausages into rounds and add them to the taco, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt. Slice the sausages into rounds and add them to the taco, then too with the rhubarb salsa. Add a spoon of soured cream and a pinch of the cumin salt. Recipe tips Make cumin salt using equal amounts of sea salt and cumin seeds. The seeds should be dry fried in a hot pan until aromatic and then tipped into a pestle and mortar with the salt, and crushed.