Kiwifruit with Roasted Szechwan Pepper-Salt and Extra Virgin Olive Oil
Chef: Ruth Pretty as heard on Nine To Noon Monday 14 May 2012
Tags: kiwifruit
Ingredients
400g (4) large kiwifruit (peeled and each kiwifruit cut horizontally into 3 or 4 slices)
45ml (3 Tbsp) extra virgin olive oil (manzanillo variety or a similar soft smooth flavoured oil)
1-2 tsp roasted Szechwan pepper-salt
Method
Place kiwifruit slices onto a serving plate or lay out into 4 individual serving dishes.
Drizzle generously with extra virgin olive oil and then sprinkle with roasted Szechwan pepper salt.
John Hawkesby’s wine recommendation
Bubbles
Eden Sparkling
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
