A fresh take on a classic Middle Eastern spice paste, Verbena Harissa combines lemon verbena, coriander, parsley, baby spinach, Beldi preserved lemons, chilli and spices. Its flavour begins with an initial zesty, citrus fragrance, followed by a mellow chilli finish.
Brush onto grilled meats, fish or vegetables for a fresh spicy taste – or use to make punchy dressings and sauces.
Did you know?
When we were developing our verbena harissa, George was tasked with finding something extra special for the finishing touch. In Morocco visiting the Belazu Foundation schools, he was handed a large bunch of fragrant lemon-scented herbs. Our beautiful verbena harissa was born.
Sunflower oil, spinach (24%), peas (14%), preserved lemons, coriander, dijon MUSTARD (water, MUSTARD seeds, vinegar, salt), dried parsley, chilli, vegetable stock, garlic puree, salt, lemon verbena, spices, acidity regulator: citric acid.