Even though it’s cooler, you can still enjoy a bit of a summery taste sensation. I love a good, tangy kiwifruit salsa served atop some healthy salmon, creamy mash and winter greens this time of year. Kiwifruit are 25c each at the moment and they’re a natural Vitamin C boost, raising iron levels and lowering cholesterol. I like to call them heart attack stoppers. Oh and you can slice them up for dessert toppings, chuck them in a smoothie and the kids love scooping them out for immunity goodness.
For Winter Kiwifruit Salsa, you will need:
– 1 red capsicum, cooked whole then halved, seeded and cut into mini squares (raw red capsicum is also good)
– 1 tomato, skinned, seeded and chopped
– 4 NZ Kiwifruit, peeled and roughly chopped (I prefer green kiwifruit over gold, if only for the colour vibrancy with this dish)
– 1 fresh small red chilli, halved, seeded and chopped finely
– 1 spring onion, ends trimmed and thinly sliced
– 2 sprigs (third of a cup) of fresh coriander (roughly chopped leaves, thinly chopped stems for texture)
– 2 sprigs (third of a cup) of fresh mint (roughly chopped leaves) – I love Vietnamese Mint in this recipe, very easy to grow at home
– good dash of Olive Oil (1-2 Tbsp)
– dash of fish sauce (or ground rock salt as an option)
– juice of 1 lime
How to make Winter Kiwifruit Salsa:
– Rub your capsicum with olive oil and salt then roast on baking paper for 20 minutes at 180 deg. Remove, cool slightly, then remove skin (easy after this process), de-seed and chop int0 mini squares.
– While your capsicum is roasting, assemble the rest of your ingredients.
– Concasse your tomato (remove the skin by dropping in boiling water for 1 min and cold water immediately after, skin falls off)
– Peel and chop the kiwifruit
– Chop the chilli, spring onions, coriander and mint and add to your small mixing bowl. Add the dash of oil, fish sauce or salt and lime
– Add the softened capsicum and tomato.
– Gently stir to mix to a juicy, green and red salsa (may well be still warm, which is perfect for a winter salsa).
– Season with salt and pepper
– Steam, roast or panfry your salmon pieces (8-10 mins)
– Serve with creamy mashed potato and baby spinach (sauteed in olive oil for 1 minute) as pictured below. Healthy winter goodness!
