Reindeer Balkan with Grilled Peppers

Ingredients

• 500 g Pokka Reindeer Balkan
• 4 red peppers
• 1 red onion
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove
• 1 small bunch of flat-leaf parsley
• salt
• 1 jar (about 200 g) ajvar (roasted red pepper relish)
• 4 flatbreads or pitta breads

Method

1. Heat a barbecue or griddle pan until hot. Grill the whole peppers, turning, for 10–15 minutes, until the skins are blackened and blistered. Put them in a bowl, cover and leave for 10 minutes.
2. Peel off the skins, remove the seeds and tear the flesh into strips. Dress with the olive oil, vinegar, crushed garlic, chopped parsley and a pinch of salt.
3. Cut the Reindeer Balkan into slices about 1 cm thick and the red onion into thin rings.
4. Grill the sausage slices for 2–3 minutes on each side, until browned at the edges and piping hot all the way through.
5. Warm the flatbreads on the grill for 30 seconds on each side. Serve the sausage with the peppers, onion rings, ajvar and flatbread.