Recipe: Nadia Lim’s Feijoa, Mint & Chilli Salsa
Fresh feijoas sing in this piquant, easy-to-make salsa.
Words: Extract from Nadia: A Seasonal Journal Photo: Rachael McKenna
Need something to perk up a late-autumn barbecue or cheese platter? This piquant salsa will do the trick. It’s best eaten the day it’s made. Use lemon if you can’t track down lime and try pears in place of feijoas.
Makes: about 1½ cups
Prep time: 10 minutes
2-4 large, ripe feijoas, peeled and diced (to make about 1 cup diced flesh)
2 tablespoons finely diced red onion
¼-½ fresh red chilli, deseeded and finely sliced
1 tablespoon olive oil
juice and zest of 1 lime
a handful of fresh mint leaves, finely sliced
Put everything into a bowl and stir gently. Season to taste with a pinch of salt and some freshly ground black pepper. Leave to sit for 10-30 minutes before serving.