Kiwifruit with Roasted Szechuan Pepper-Salt and Extra Virgin Olive Oil

11:30 am on 14 May 2012


  • 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


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

Eden Sparkling

From Nine To Noon

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