Grilled KOMETA with chevap and marmalade
Ingredients: for 4 people
- 500 g Kometa Pork-butchery pork chops
- a little olive oil for lubrication
- 200 g store-bought ajvar
- 1 large head of purple onion
- 150 g feta cheese
- 1 bunch of fresh parsley
- 4 flatbreads (or pita bread)
Preparation
Take the chevap out of the fridge about 15-20 minutes before baking so that it is at room temperature.
Brush thinly with olive oil. Preheat the grill (charcoal, gas or contact grill will do).
Cook the chicken fingers over a medium-high heat, turning them for about 10-12 minutes, until all sides are nicely golden brown and the inside is cooked through.
Meanwhile, dice the red onion, crumble the feta and chop the parsley.
Heat the flatbreads in a hot pan or on the grill rack for a few seconds to soften them.
To serve, spoon a portion of the ajwain in the middle of the plate and place the freshly grilled chevre on top. Sprinkle generously with chopped red onion, feta and parsley.
Serve the flatbread on the side, which makes the whole dish a good topping.
