Ingredients

Method

• 1 T Spanish smoked paprika
• 2 T olive oil
• 400 g Bella tomatoes
• 2 T fresh curry leaves
• 500 g pork bangers
• 4 T raspberry and balsamic chutney
• 1 spanspek, sliced into 2cm chunks
• 2 avocados, sliced into 2cm chunks
• 1 fresh green chilli, sliced
• juice of 1 lime
• 6 fresh Portuguese rolls

Method

Ingredients

Make a paste by mixing the paprika with the olive oil. Toss the tomatoes and curry leaves in the paste then wrap in foil and cook over medium coals until burst and soft. Mash to form a relish.

Coat the bangers in the raspberry chutney and place on a grid over warm coals until cooked.

Combine the sliced spanspek, avocados and chilli with the lime juice to create a salsa.

Tuck the sausages, with a dollop of relish, into soft Portuguese rolls and serve with the salsa on the side.

Per serving 2554.2kJ, 17.8g protein, 36.8g fat, 53.7g carbs