Inspired by the latest International Issue, here’s the second installment of our 10 Minute Monday series – a spicy Portuguese Prego roll accompanied by delicious sweet potato fries.

Created by executive chef Alton Gerber of the Corner Café in Durban.

Spicy Prego Roll with Sweet Potato Fries
Serves 2

Ingredients

2 x sourdough ciabatta
20ml roasted garlic mayo (try Jamie Oliver’s fantastic aioli recipe)
20ml Nando’s Peri-Peri chilli sauce
10g fresh rocket leaves
2 x 100g sirloin steak, pan-fried
1 x tomato, sliced
300g sweet potatoes
Salt and ground black pepper
Drizzle of olive oil
60ml pepper and tomato chutney (try this quick and easy recipe or pick up a jar at your nearest deli)

Method

Peel the sweet potatoes and slice them lengthways into French fries. Season with salt and pepper, drizzle with olive oil and place in baking dish. Bake at 230°C for 25 minutes, turning once.

While the sweet potato fries are baking, assemble the Prego roll. Begin by slicing the ciabatta in half and spreading both halves with the garlic mayo. On the bottom half, layer chilli sauce, rocket, steak and tomato slices, then top with the other half of the roll. Serve with the sweet potato fries and a dollop of red pepper and tomato chutney. Enjoy!

For more food from around the world, check out our Global Restuarant Round-up for some fantastic Durban restaurants.