Peppadew® Pork Kofta with a Beetroot Hummus and a Tomato Salsa.

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  • 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


  • 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 the koftas on top of the hummus and garnish with the tomato salsa.