Lecsó Whipped-Feta Toast with Crispy Sausage and Honey

Method

1. Slice the sausage thinly on the diagonal, 2–3 mm thick. Spread it in a dry 24 cm pan and cook over medium-high heat for 5 min, turning, until crisp like chips. Lift the sausage out and leave the fat in the pan.

   Add in this stepSmoked sausage, thinly sliced 80 g

   medium-high heat

2. Add the olive oil to the fat, then the thinly sliced red onion, the peppers cut into thin strips and half the salt. Cook over medium heat for 10 min, until the vegetables are very soft, sweet and lightly caramelised at the edges.

   Add in this stepExtra-virgin olive oil 1½ tbspRed onion ½Hungarian wax peppers or yellow and red bell peppers 300 gSalt ¼ tsp

   medium heat

3. Take the pan off the heat for a moment and stir in the smoked paprika (it burns easily), then add the chopped tomatoes and the rest of the salt. Return to the heat and cook over medium-low heat for 7 min, until thick and jammy with almost no liquid left; a watery topping makes soggy toast.

   Add in this stepSmoked paprika 1 tspTomatoes (or cherry tomatoes) 200 gSalt ¼ tsp

   medium-low heat

4. Meanwhile crumble the feta into a bowl, add the Greek yogurt and lemon juice and whip with a fork or a stick blender until smooth and fluffy.

   Add in this stepFeta 100 gGreek yogurt 4 tbspLemon juice 1 tsp

5. Toast the bread in a griddle or frying pan over medium-high heat for 3 min per side, until deep golden and crisp (number of batches: 2×). A toaster works too.

   Add in this stepSourdough slices (1.5 cm thick) 4

   medium-high heat

6. Spread the warm toast thickly with whipped feta, pile on the lecsó and top with the crispy sausage chips. Drizzle with a thin thread of honey, scatter with parsley and serve straight away.

   Add in this stepHoney 2 tspFlat-leaf parsley, chopped 2 tbsp