INGREDIENTS
- 12 lamb skilpadjies
- 2 tsp Hinds Spices Peri–Peri Spice
- 1 Tbsp olive oil
- 200g wild rocket
- 200g
Rhodes Quality Sliced Beetroot in Vinegar - 200g feta, cubed
- 50g toasted pumpkin seeds
- 100ml olive oil
- 1 Juice of lemon
- 2 tsp Dijon mustard
- 2 tsp Hinds Spices Mixed Herbs
- 1 Tbsp honey
METHOD
- Place the skilpadjies into a bowl, sprinkle over the Hinds Spices Peri-Peri Spice and drizzle over the olive oil. Set aside.
- Place the rocket, Rhodes Quality Sliced Beetroot in Vinegar and feta into a salad bowl. Sprinkle over the toasted pumpkin seeds.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, Hinds Spices Mixed Herbs and honey. Season with salt and pepper.
- Pour the salad dressing over the salad and toss.
- Braai the skilpadjies for 10 minutes, turning regularly over medium-hot coals.
- Enjoy with the salad.
