FRIED BOLOGNA TORNADO SALAD

300g of bologna (polony)
4 tablespoons mayonnaise
1 teaspoon pepper
3 eggs, boiled
2 tablespoons of sweet chilli sauce

Chop medium to hard boiled eggs.
Take the bologna and chop up small (BUT don’t mash it- you want to keep the texture).
Fry the bologna in a large sauté pan until it starts to brown, remove from heat and set aside until.
Once cooled, mix the bologna with the eggs, sweet chilli sauce and mayo- until well combined.
Refrigerate 2 to 3 hours, or until chilled.
Serve on a bun or regular bread.

Recipe and Photo: Elize de Kock