Gourmet boerie rolls with a twist
What you’ll need:
3 tbsp. olive oil
1 onion, finely chopped
2 chillies, seeded and chopped
2 cloves garlic, chopped
50 g ginger, finely grated
2 tbsp. mild curry powder
1 medium butternut, chopped into small cubes
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
5 large carrots scrubbed, topped, tailed and chopped
400 g tomatoes, chopped
2 tbsp. tomato paste
400 g baked beans
2 sprigs fresh thyme, leaves only
Feta to crumble on top
Salt and pepper to season
How to make it:
Heat the oil in a pan and fry the onions until soft and translucent.
Add the chillies, garlic and half of the ginger. (Keep the other half to add right at the end).
Add the curry powder and stir to combine.
Add the chopped butternut.
Add the bell peppers and cook for another 2 minutes.
Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder.
Add in the tomatoes and tomato paste and stir.
Cook for about 5 to 10 minutes until the mixture is well combined and slightly thickened.
Remove from the heat, add the baked beans, thyme and remaining ginger, and stir to combine.
Spoon the hot chakalaka onto your boerie roll. Top with wild rocket and sprinkle with crumbled feta cheese.
Season with salt and pepper.