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
- Combine the first eight ingredients in a bowl and leave to rest for two hours.
- Turn oven to 200°C, roast whole tomatoes for 20 minutes.
- Heat oil and fry prawns quickly, tossing, for no longer than 3 minutes. Serve with the salsa and tomatoes.
FEIJOA FEIJOA 
Feijoa almond crumble
Absolutely top o the pop!
Not giving that receipe away
+ feijoa orange cake I Neva make cakes. Friend go nuts
Wen they eat it
Think I’m ! A legend
Thank you 🙉😁
Another one I’m going to try out VERY soon! Thanks Juliana.