#JustDelicious Peppadew and Feta Sausages are decased and wrapped around a skewer, drizzled with olive oil and then pan-fried until golden brown. Serve on top of homemade zesty beetroot hummus and garnish with fresh, herby rainbow tomato salsa.
Prep Time: 25 min
Cook Time: 20 min
Total Time: 45 min
Serves: 4
| Ingredients: |
|
| Peppadew® Sausage Kofta |
|
| 375 g | Eskort Peppadew® and Feta Pork Sausages |
|
| olive oil for cooking |
| Beetroot Hummus |
|
| 2 | large beetroots, grated |
| 1 can | chickpeas |
| 1 | lemon, zest and juice |
| 1 | lime, zest and juice |
|
| salt and pepper |
| 2.5 ml | cayenne pepper |
| 2 cloves | garlic |
| 125 ml | olive oil |
| Tomato Salsa |
|
| 250 g | rainbow cocktail tomatoes, cut into half |
| 60 ml | fresh basil, roughly chopped |
| 60 ml | fresh mint, roughly chopped |
| 30 ml | sundried tomatoes, chopped |
|
| salt and pepper to taste |
| 15 ml | olive oil |
Method:
Koftas:
-
Remove the sausages from their casings and wrap each around a skewer. Drizzle with olive oil.
-
Fry the koftas in a large frying pan over a high heat until cooked and golden brown.
Beetroot Hummus:
-
Add all of the ingredients into a food processor and blend until smooth.
Tomato Salsa:
-
In a mixing bowl add the tomatoes, olive oil, sundried tomatoes, salt and pepper.
-
Top with fresh herbs.
Serving:
-
Serve the koftas on top of the hummus and garnish with the tomato salsa.
