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Fry's Plant Based Rocket Skewers

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

  1. 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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