Using the Greek inspired Feta and Kalamata Olive sausages here adds a delicious layer of flavour and authenticity to this dish. The feta will warm and get gooey and the sausage meat will soak up even more of the delicious sauce flavour. Without preservatives, nitrates, artificial colours or flavours and completely gluten-free, this dish is a one delicious step towards a healthy diet.

Spetsofia

Serves 2

Ingredients

• 8 rashers of Voodoo Bacon, cut into 1cm pieces 
•  2 tablespoons of olive oil 
•  2 leeks 
•  4 finely chopped garlic cloves 
•  2 teaspoons of chilli flakes 
•  400g of yellow split peas 
• 1.5 litres of vegetable or chicken stock
• 400g of coconut milk 
• 1 red capsicum 
• 2 tomatoes chopped 
• 1 lime juiced 
• 6 lime wedges 
• Fresh coriander leaves 
• 1 fresh chilli, in strips

Method

1. Heat a large pan and cook the bacon until golden. Remove and set aside. Heat the oil in the pan and gently cook the leeks and garlic for a few minutes until softened. Stir in the chilli and split peas and toss together well for a few minutes.

2. Pour in the stock and coconut milk and simmer for 15 minutes or until the split peas are cooked. Remove from the heat and stir in the bacon.

3. Serve with lime wedges, and garnish with coriander and fresh chilli.

Originally posted on Voodoo Bacon