Linguini with harissa and yoghurt

This is comfort food at its best, 15 minutes and you have a delicious, spicy creamy bowl of awesome. 

Obviously great as a weekday lunch (or supper if you’re feeling extra lazy!), this can also be used as a side to a Mediterranean feast for guests, to beef up your otherwise boring noodles 🙂 I use smoked springbok at home, but use whatever smoked meat you can get your hands on – you don’t need much, it’s just a flavour. If you want to make it vegetarian, just leave it out, especially if your harissa is already quite smoky.

If you don’t have harissa or tahini on hand, they are easy to make, harissa here, and tahini recipe here.