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Roti with Red Pepper Pesto

Roti with Red Pepper Pesto
Chef Jen Pretorius of The Farmer’s Daughter restaurant in Howick, KwaZulu-Natal Midlands serves up generous portions of delicious comfort food. Try Aunty Aysha’s Roti with Red Pepper Pesto and Falafel recipe…

Serves 8

Roti with Red Pepper Pesto

Chef Jen Pretorius of The Farmer’s Daughter restaurant serves up generous portions of delicious comfort food. Try Aunty Aysha’s Roti with Red Pepper Pesto and Falafel recipe... Recipes Roti with Red Pepper Pesto European Print This
Serves: 8
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 8 soft rotis (we use Aunty Aysha’s rotis from the KZN Midlands)
  • Red Pepper Pesto
  • 500g red peppers, roasted, pips and stalks removed
  • 4 heads crushed garlic
  • sea salt and black pepper
  • 250g roasted cashew nuts
  • 1 cup extra virgin oilve oil
  • 2 cups grated Parmesan
  • Falafel
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 tsp ground cumin
  • olive oil
  • 250g chickpeas
  • 75g cake flour
  • water to mix
  • oil for deep frying
  • 1 tsp ground coriander

Instructions

  1. Blend all the red pepper pesto ingredients and store in the fridge.
  2. For the falafel, fry onions, garlic and cumin together until soft. In a blender, blend onion and spice mix, chickpeas, flour and water together. Heat your oil and drop little balls of mixture into the oil, fry until golden.
  3. To assemble, spread red pepper over a roti, add your falafel, we also add avo, coriander and finely sliced cucumber.

Wine suggestion: Black Oystercatcher White Pearl

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