Hot dogs with harissa sticky onions slaw

Serve these top drawer hot dogs with our accompanying recipes for harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw Make these sticky onions ahead and store chilled for up to five days. They make a perfect partner for hotdogs, burgers and grilled meat dishes Our tahini dressing is creamy and tangy, perfect for drizzling over salads. With lemon zest, garlic, and chives, it's a versatile addition to any dish Toast mixed seeds with crushed garlic, parsley and the zest and juice of a lemon to make gremolata. It's a great topping for salads, pasta, meat and vegetables Heat the oven to 220C/200C fan/gas 7 or the air fryer to 200C. Put the sweet potatoes in a pan, cover with cold water and sprinkle in a good amount of salt. Bring to the boil and cook for 2 mins. Drain and leave to steam-dry for a few minutes, then toss with the garlic and onion granules, the paprika and oil, and season well. Arrange on a baking tray or in the air fryer basket in an even layer and cook for 25 mins (or 20 mins in the air fryer) until golden and crispy. Heat the grill to high or the air fryer to 180C. Arrange the sausages on a baking tray or in the air fryer basket and cook for 15-20 mins, turning several times (or shuffling the basket) until dark brown all over. Toss the slaw with the dressing, then layer into the buns along with the sausages. Top with the sticky onions and serve alongside the sweet potato wedges sprinkled with the gremolata. Recipe from Good Food magazine, July 2025 Subscribe now and get access to exclusive recipes, meal plans, podcasts and more. Join the Good Food magazine subscriber club today for just £5, and receive 5 issues direct to your door each month! Tune in to the latest episodes to hear our experts discuss all things food.