Harissa Marinade

I found this recipe in at home in the wholefood kitchen by Amy Chaplin, my current Bible it's well worth purchasing and you will see quite a few versions of her recipe on this blog.

Harissa is spiced chilli sauce and can be used in/on so many dishes from soup to roasted vegetables enlivening everything it dresses. The spices it contains add to digestive health and function helping us assimilate what we eat.

Makes about 80ml 1/3 cup (I suggest trebling it)

1 Tbps Cumin seeds
1 Tbsp Coriander seeds
1 Tbsp Caraway seeds
2 Tsp ground Paprika
1/2 Tsp ground Cayenne pepper (be careful if you're not sure of the heat in the pepper you have)
1 Garlic clove
Pinch Sea Salt
60ml extra virgin Oilive oil
1 to 2 Tbsp fresh lemon juice

Warm a small to medium frying pan over a medium heat
Add Cumin, Coriander and Caraway seeds, toast stirring continuously for 1 to 2 mins until fragrant.
Transfer to an electric spice grinder and grind till fine
In a bowl mix all Spices, Garlic, Salt, Olive Oil and Lemon Juice, stir till smooth.
Store in a jar in the fridge, it will last for ages