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