Here’s a short and sweet (quite literally actually) post before heading off to yet another gig. First of all, I’d like to share this with you: another feature of Yours Truly, this time on Emmagen.com (Malaysia’s Online Fashion & Lifestyle Blogazine). Just click on this link and it will get you there. 🙂
Also, I’m back from Singapore and my Gordon Ramsay stalking exercise! It was one of the best weekends I’ve had for a while, with no stress, just plenty of nourishing from food, laughter and the joy of seeing my idol in flesh. Yes, I’m a fan of the great GR and it’s no secret that I love watching food related shows. I will blog about the experience in the next few days. But for now I think I shall rename my blog to Kiwi Siew Cooks. Few more Kiwi related posts to follow until the end of the challenge and I know I’m going to be have Kiwifruit withdrawal syndrome for sure.
So, on the first day of the Zespri 14-Day Challenge, I have made a quick salad to serve my PlateCulture brunch guests. It was a spontaneous thing. I had wanted to make my usually smashed avocado with feta but saw my bag of kiwi and thought “hmmm, wonder how that would taste like”. So off I went searching for more ingredients in my fridge and came up with this.
Together with my Shakshouka (Poached eggs in Spicy Pepper Sauce), Bacon & Mushroom Quiche, Rocket Salad and Homemade toast; this was served on my table for Celine‘s family. I had only a tiny portion of it and thought it was quite lovely. With the sweet and tangyness from the fruits, the aromatic coriander and just a touch of savoury note, it was gone pretty quickly and this was the feedback:
Wow, accidental recipe success! So of course, I had to make another one for Frank (because he didn’t get to try it) and I and I did just that yesterday. Guess what? He finished it all, leaving me with only one spoonful.
I’ve always believed that if you use good ingredients in your salad, no dressing is needed. The natural flavours of the fruits and vegetables should be the star of the show, the dressing will only overwhelm our tastebud.
Kiwi Salad with Tomato, Avocado and Feta Cheese (serves 2 or 1 as a main meal)
1 medium Green Kiwi, peeled, halved and diced
1 tomato, diced
1 avocado, diced
Half a bunch of coriander, roughly chopped (including the root)
Juice of half lemon
Handful of Cherry Tomatoes, halved
Salt and Greshly grinded black pepper to taste
30g Feta Cheese crumbled on top
Dice all the vegetables and fruits into the same size. Mix kiwi, tomato, avocado and coriander with lemon juice, salt and pepper. Sprinkle the feta cheese on top, followed by the halved cherry tomatoes. Chill in fridge until needed. The lemon juice should prevent the avocado from going brown. Serve with toast if you like.
For more information on Zespri Kiwifruits (health benefits, recipe ideas etc), do head over to http://www.zespri.com.my.
By the way, my weekend brunch is still available for booking this Sunday if you are interested. I might just force feed you Kiwis though. Heh.
9 Comments Add yours
Kelly, that salad looks good! I am going to try it but without the feta cheese 🙂
Don’t like feta cheese? May need to add a bit more salt, you know what to do la. Perhaps some olives too for that umaminess.
Sounds absolutely delicious! And yayy for accidental recipe success 🙂
Also tasted very healthy too. Haha
That looks delicious, your photos are gorgeous. I never tried kiwi in a salad, can you really taste it or is it rather its moisture that is nice and refreshing? Or – even better – both? 🙂
You can definitely taste it, but it’s not overpowering.
this looks so delish! love the colours on it too!
Not as impressive as your rubix cube! I’m far too impatient for that. hehe
Yammy! Really interesting recipe!
I like this – Tomato cucumber salad https://greenann.com/recipe/tomato-cucumber-salad/
Fresh delicious salad