Peppadew loaded braai mielies

Ingredients

• ½ cup (125ml) butter, room temperature 
• ¼ cup (60ml) peppadews, drained and chopped 
• ¼ cup (60ml) fresh parsley, chopped 
• 4 mielies  
• ¼ cup (60ml) each softened butter and olive oil

For serving: 

• 2 spring onions, sliced  
• 2 discs (80g) crumbled PnP black pepper feta 

Method

1. Whip butter, peppadews and parsley together. 
2. Roll into a log using clingwrap and refrigerate. 
3. Boil mielies in salted water for 5 minutes, then drain. 
4. Mix butter and oil together and brush over mielies. 
5. Braai mielies for 5-8 minutes or until charred. 
6. Serve immediately, topped with spring onions, feta and knobs of peppadew butter.

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