Recipe for crunchy Pork Bangers, served with a Spinach Caprese Salad, topped with Pumpkin Seeds and Bocconcini
2 pork bangers
1/2 tbsp pumpkin seeds
1 tomato – dice (½ cm)
50g cherry tomatoes – slice in half
20g baby spinach
5g basil – slice thinly
1/2 balsamic vinegar
1 bocconcini ball – tear & season
olive oil (from your pantry)
salt & pepper (from your pantry)
tin foil (from your pantry)
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Pork bangers (sausages): Place the bangers on a tin foil lined baking tray with a drizzle of olive oil. Place them in the oven and cook for 20-25 minutes until golden and cooked through.
Pumpkin seeds: Place a small pan on high heat and dry toast the pumpkin seeds for 2 minutes until most of them have popped. Toss often to make sure they don’t burn. Remove from stove and set aside.
Salad: In a bowl, mix together the tomatoes, cherry tomatoes, baby spinach and basil. Add a drizzle of balsamic vinegar and olive oil and season with salt and pepper to taste.
Serve pork bangers with the spinach salad, topped with the pumpkin seeds and bocconcini.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.