Lightly oil the sausages and grill on both sides in a barbecue tray / tin foil.
Peel and halve the onions and grill them.
Serve the Merguez sausages together with the onions and the sauces.
Halve the avocado, deseed and cut out the pulp. Drizzle in some lemon juice. Wash, halve, deseed and cut the green and red chilli pods into strips. Peel and chop up the garlic. Grate the lemon peel and puree together with the oat milk. Season with salt and pepper.
Mix all the ingredients in a bowl. Wash the chives, cut them into small rolls and fold them into the bowl. Season with salt, pepper and a pinch of sugar.