Boerewors roll with roasted red onion and tomato relish

Sarah Graham
4 servings Prep: 10 mins, Cooking: 30 mins
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A Mediterranean-inspired take on a true South African favourite.

By Food24 September 19 2012
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Ingredients (11)

12 rosa tomatoes — halved
1 red onion — peeled and roughly chopped
2 tsp vinegar — balsamic
1 tsp sugar
1 fresh chillies — deseeded and chopped
for the lamb rolls:
800 g boerewors — lamb
bread — rolls
1 fresh basil — handful
1 fresh mint — small handful
1 mozzarella cheese — buffalo or bocconcini
salt and freshly ground black pepper — to taste
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Pre-heat your oven to 200°C. To an ovenproof bowl add your tomatoes and onion, drizzle with the olive oil, balsamic vinegar and a generous pinch of salt and pepper, as well as the sugar and chilli.

Stir everything together and cook for at least 15 minutes, or until cooked through and the onions start to caramelise and are golden brown.

While the relish cooks, cook your boerewors on the braai or alongside the relish, for about 10-15 minutes, depending on the thickness, turning half way. Remove form the heat and set aside to rest on a warmed serving plate.

Assemble rolls with the basil, mint, boerewors, tomato and onion relish, slivers of mozzarella.
Reprinted with permission of Sarah Graham. To see more recipes, click here.


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