Pita with boerewors and lentil salad

By Drum Digital
20 October 2010

Preparation time: 20 min

Standing time: 2 hours

Cooking time: 10-15 min

Serves 4-6

300 g Championship

Boerewors

500 ml (2 c) cooked brown

lentils

50 g feta cheese, crumbled

5 ml (1 t) grated lemon zest

6 spring onions, finely chopped

5 ml (1 t) cumin seeds, roasted

and bruised

5 ml (1 t) coriander seeds,

roasted and bruised

1 clove garlic, bruised

125 ml (½ c) fresh mint leaves,

finely chopped

125 ml (½ c) fresh coriander,

coarsely chopped

125 ml (½ c) olive oil

juice of 2 lemons

1 chilli (or more to taste), finely

chopped

4-6 pitta breads

125 ml (½ c) pine nuts, roasted

tzatziki for serving

Fry the boerewors until cooked and allow to cool. Cut into bitesize chunks and mix with the rest of the ingredients except the pine nuts, pitta breads and tzatziki. Allow to stand for at least 2 hours to allow the flavours to develop. Heat a griddle pan and lightly toast the pitta breads, make an incision in each and spoon in the salad. Sprinkle with pine nuts and serve with tzatziki.

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