Fried Merguez with Tarragon Hummus, Wild Herb Salad and Roasted Potatoes

Preheat the oven to 350°F (convection oven) or 400°F (upper and lower heat). Clean the potatoes and cut them into ½” cubes (with skins). Peel and finely chop the garlic. Remove the tarragon leaves from the stems and coarsely chop them.

In a bowl, mix the potatoes with 2 tbsp. oil, salt, and half the garlic. Then place them on a baking tray covered with baking paper and bake for around 25 minutes in the preheated oven on a middle rack until golden brown.

Drain the chickpeas and collect the liquid. Put the chickpeas and the remaining garlic, tahini, cumin, tarragon, 7 or 14 tbsp.* of the collected liquid, oil, and white wine vinegar into a tall container and puree finely with a hand-held blender. Season with salt.

10 minutes before the end of the baking time, heat oil in a pan and fry the Merguez at medium temperature for about 8 minutes until golden brown, turning repeatedly.

Meanwhile, in a bowl, mix oil with the rest of the white wine vinegar to make a vinaigrette. Season with sugar, salt and pepper to taste. Take the potatoes out of the oven. Right before serving, mix the wild herb salad with the vinaigrette.

Arrange the merguez with the tarragon hummus, the wild herb salad, and roast potatoes on a flat plate.