Peppadew® Pork Kofta with Beetroot Hummus and Tomato Salsa

By Drum Digital
30 January 2019
Supplied.

Supplied.

Preparation: 25 min | Cooking: 20 min | Serves 4

Ingredients

Peppadew kofta

375g Eskort Peppadew® and Feta Pork Sausages

olive oil

wooden skewers (CHECK, also quantity)

Beetroot hummus

2 large beetroots, grated

1 can chickpeas

juice and zest of 1 lemon

juice and zest of 1 lime

salt and pepper

2,5ml (1t) cayenne pepper

2 garlic cloves

125ml (½c) olive oil

Tomato salsa

250g rainbow cocktail tomatoes, cut into half

60ml (¼c) fresh basil, roughly chopped

60ml (¼c) mint, roughly chopped

30ml (2T) sundried tomatoes, chopped

salt and pepper

15ml (1T) olive oil

 

Method

Peppadew kofta

  • Remove the meat from the sausage casings and wrap around the skewers.
  • Drizzle with olive oil.
  • Fry the koftas in a large frying pan over a high heat until cooked and golden brown.

Beetroot hummus

  • Place all the ingredients in a food processor and blend until smooth.

Tomato salsa

  • Place the tomatoes, olive oil, tomatoes, salt and pepper in a mixing bowl and top with the fresh herbs.
  • Serve the koftas on the hummus and garnish with salsa.

 

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