Barbecue Pork Skewers with Sweet Potato Bruschetta, Rocket and Goat’s Cheese
1 packet Mallon’s Low Fat Pork Sausages
Low Cal spray olive oil
2 medium sweet potatoes, scrubbed and cut into long thick slices
75g Goat’s cheese, crumbled
A handful of flat leaf parsley,roughly chopped
A handful of rocket leaves
Ingredients for Barbecue sauce:
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard
250g tomato passata
1 & 1/2 tablespoons balsamic vinegar
1 clove of garlic, crushed
2 teaspoons of stevia (natural sweetener)
Salt and freshly ground black pepper
Preheat a chargrill pan over a medium heat. Preheat oven to 180°C.
You will need 6 wooden skewers (pre soaked in cold water to prevent them from burning).
Remove the skin from each sausage and thread the meat onto a pre soaked skewer and cook in a hot oven for 10 minutes until golden and thoroughly cooked.
While the sausage meat is cooking, spray the sweet potato slices with cooking oil before placing onto a hot chargrill pan or frying pan, cook on either side for 5 – 6 minutes until tender and slightly charred.
Method for barbecue sauce
Simply mix the sauce ingredients together and season, transfer to a small pan and simmer for 10 minutes, or until the sauce thickens.
Arrange the sweet potatoes onto warm plates, place the sausage skewers on top, crumble with a little goat’s cheese, drizzle with barbecue sauce and sprinkle with rocket leaves before serving.