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Tastes of the sea, roasted vine-ripened tomatoes and the tangy-fruity blend of chilli and feijoa and mango… another magical blend of flavours from Amanda Laird of the New Zealand Herald… I really can’t wait to see what she is doing with feijoa this season.

FEIJOA SALSA WITH PRAWNS & ROASTED TOMATOES

Serves 4

Ingredients

  • 1 large feijoa, diced
  • 1 small red onion, diced
  • 2 mint leaves, washed and finely slivered
  • 1 teaspoon finely diced red chilli
  • 2 teaspoons cider vinegar
  • 2 teaspoons olive oil, plus 1 tbsp to fry prawns
  • 1 peeled mango, stone removed, finely diced
  • freshly ground pepper to taste
  • 24 large tiger prawns, peeled
  • 16 tomatoes on the vine

Method

  1. Combine the first eight ingredients in a bowl and leave to rest for two hours.
  2. Turn oven to 200°C, roast whole tomatoes for 20 minutes.
  3. Heat oil and fry prawns quickly, tossing, for no longer than 3 minutes. Serve with the salsa and tomatoes.
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