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
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