Big Fry Boerie with Polenta and Chunky Red Pepper Salsa
Pap ‘n wors with a delicious twist and a plant-based SIMPLE SWOP.
- Serves 2
- 45 mins
INGREDIENTS
- Red Pepper Salsa
- Olive Oil
- 2 large red peppers, cored, deseeded, and sliced into quarters
- 3 Roma tomatoes, halved
- 1 red onion, quartered
- 2 garlic cloves, finely chopped
- 1 Tbsp (15 ml) brown sugar
- 1 Tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) chilli flakes (optional)
- 2 Tbsp (30 ml) chopped fresh coriander
- Zest and juice of 1 lime
- Salt and pepper
- Polenta & Boerewors
- Olive oil
- 1 x box 320 g Fry's Big Fry Boerie
- 2 Tbsp (30 ml) vegan BBQ sauce (optional)
- 1 C (250 ml) polenta, cooked according to the packaging
- Vegan Parmesan-style cheese (optional)
METHOD
- Red Pepper Salsa:
Set the grill on full. Add the red peppers, tomatoes and red onion to a bowl, drizzle with olive oil to coat, then season with salt and pepper. Lay the ingredients onto a foil lined baking tray and grill on full until the peppers skins are well-charred and the tomatoes and onions are starting to char.
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