Serve the koftas on top of the hummus and garnish with the tomato salsa.
Peppadew® Pork Kofta with a Beetroot Hummus and a Tomato Salsa.
Ingredients
- Peppadew Kofta:
- 375 g Eskort Peppadew® and Feta Pork Sausages
- olive oil for cooking
- Beetroot hummus:
- 2 large beetroots, grated
- 1 can chickpeas
- zest and juice of one lemon
- zest and juice of one lime
- salt and pepper
- 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 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.
Serve
View more
Smoked Gammon with Cranberry, Orange & Clove Glaze
The best way to keep warm this winter is with a hearty soul-warming & #JustDelicious soup!
BBQ Pastrami Roast, served with apple and cider gravy, roasted butter salad and sauteed greens.
Porchetta Wrapped in Bacon, served with salsa verde, glazed carrots and bulgur wheat salad.
Bacon And Tomato Sheet Pan Gnocchi
Bacon And Cheese Croissant Bake
Airfryer Sausage, Corn And Cheese Frittata
