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Zola Nene’s Butternut and Red Pepper Hummus Pressed Sandwich

It's starting to taste like summer, longer days and warmer nights mean spending more time outdoors. When you’re dining alfresco with friends and family you need easy summer recipes that can be served in any outdoor setting like Zola Nene's Butternut and Red Pepper Hummus Pressed Sandwich.

Serves 4


375 ml (1½) cups Rhodes Quality Peach 100% Fruit Juice

1 x 410 g can Rhodes Quality Peach Slices, drained

65 ml (¼ cup) soy sauce

80 ml (⅓ cup) sweet chilli sauce

30 ml (2 Tbsp) olive oil

salt and freshly cracked black pepper

4 x chicken breasts


Mix the Rhodes Quality Peach 100% Fruit Juice, soy sauce, sweet chilli sauce and olive oil.

Season to taste.

Slice slits into the top of each chicken breast and place into a bowl or sealable bag.

Reserve 250 ml (1 cup) of the marinade and add the remaining marinade to the chicken, making sure that all the chicken is evenly lying in the marinade.

Refrigerate overnight.

Take the chicken out of the marinade and return to room temperature.

Make a foil pocket and place the Rhodes Quality Peach Slices into the pocket. Pour over a little of the reserved marinade and seal.

Braai the chicken over medium coals for 10 - 15 minutes or until cooked through, brush with the reserved marinade while cooking.

Place the foil pocket alongside the chicken on the grid while cooking and heat through.

To serve, slice the chicken breasts and turn the hot peach slices out over the chicken.


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