Ingredients

Method

• 3 T olive oil
• 4 onions, very thinly sliced
• 1 x 600 g pack Woolworths Grabouw boerewors
• 2 T Woolworths jalapeño atchar, plus extra for serving
• 2 Woolworths naan
• 10 g mint
• 1 x 150 g tub Woolworths labneh medium-fat soft cheese
• Woolworths exotic tomatoes, sliced, for serving

Method

Ingredients

1. Heat the olive oil in a pan over a medium to low heat and fry the onions until well caramelised, about 20–25 minutes, stirring every few minutes for even caramelisation.

2. Remove from the pan. Remove the boerewors from the casing and cook in the same pan for 8–10 minutes. Drain off the excess oil, then stir through the onions and atchar.

3. Slice open the naan to make a pocket. Stuff with the boerewors and the caramelised onions, dividing both between the 2 halves of each naan.

4. Close the naan, pressing down firmly to secure the filling, and drizzle with olive oil. Place on the braai in a hinged grid, under a preheated grill or in a toasted sandwich maker for 2 minutes and cook until golden brown. Serve with the mint, labneh, tomatoes and atchar.

Find more braai recipes here. 

Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food Assistants: Claire-Ellen van Rooyen and Ellen Scwerdtfeger