INGREDIENTS
2 Zespri™ SunGold™ Kiwifruit
2 Zespri™ Green Kiwifruit
150g baby spinach
1 head of cauliflower
10g mint
180g feta
10g lemongrass
30g fresh lime juice
5g lime zest
1g garlic powder
1g onion powder
1g dry chili
Olive oil
Salt
Pepper
2 Zespri™ Green Kiwifruit
150g baby spinach
1 head of cauliflower
10g mint
180g feta
10g lemongrass
30g fresh lime juice
5g lime zest
1g garlic powder
1g onion powder
1g dry chili
Olive oil
Salt
Pepper
METHOD
- Start with the dressing by removing the outermost sheath of lemongrass to reveal the softer inner white of the bottom part of the stalk.
Slice in half and then slice into super paper-thin half rounds. - Mix together with lime juice, zest, and enough olive oil to mellow out the flavor.
- Break cauliflower down into tiny florets that resemble baby trees. Toss to coat in olive oil, garlic powder, onion powder, and dry chili. Roast at 175°C for 20 minutes stirring occasionally until nicely roasted.
- Meanwhile cut Zespri™ SunGold™ Kiwifruit and Zespri™ Green Kiwifruit into thin rounds and set aside.
- Wash feta to remove excess salt and dice into 1 cm squares.
- Toss spinach, cooled cauliflower, mint, and feta with dressing.
- Add salt and pepper to taste and arrange Zespri™ SunGold™ Kiwifruit and Zespri™ Green Kiwifruit around the top of the salad.
- Ready to serve!
Recipe by Chef Angela May for Zespri Kiwifruit
