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30 May 2014,14:46 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the harrisa sauce, soak the red chillies in one cup of water for ten minutes.
  • Dry-roast the coriander seeds, caraway seeds and cumin seeds till fragrant and grind them with the red chillies. Transfer the mixture to a bowl, add the garlic, vinegar and salt and mix well.
  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • Marinate the zucchini and yellow capsicums in a mixture of oil, chilli flakes, salt, pepper powder and mixed herbs for ten minutes.
  • Roast the vegetables in the oven for twenty minutes.
  • Add the olives, tomatoes and parsley to the roasted vegetables and mix. Stir in the harrisa sauce.
  • Spread the mixture equally over the tortillas and roll up firmly. Serve immediately.



  • 6 whole wheat tortillas
  • 2 large green zucchini, cut into ¼ -inch cubes
  • 4 medium yellow capsicums, cut into ½ -inch squares
  • ½ teaspoon red chilli flakes
  • ½ teaspoon black pepper powder
  • ½ teaspoon mixed dried herbs
  • 15 chopped green olives
  • 200 grams tomatoes, chopped
  • 2 tablespoon chopped fresh parsley
  • Salt to taste
  • 4 tablespoons cooking oil

Harrisa sauce

  • 8 dried red chillies
  • 2 teaspoon coriander seeds
  • 2 teaspoon caraway seeds
  • 2 teaspoon cumin seeds
  • 2 garlic clove, minced
  • 2 tablespoon vinegar
  • Salt to taste

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