From March the fruit starts landing on lawns faster than anyone can eat it, and there is a limit to how many you can spoon out over the sink. Feijoa is perfumed and sharp, which makes it a fruit that behaves like a vegetable. Dijon and red wine vinegar cut straight through the scent. Fennel keeps it honest.
10 mins. Serves 4.
Ingredients
- 6 Feijoas, ripe
- 1 Fennel bulb, shaved thin
- 120g Rocket
- 3 tbsp Plateit French Vinaigrette
- 60g Walnuts, toasted, broken
- 80g Blue cheese, crumbled
- Black pepper, to taste
Method
- Halve the feijoas, scoop the flesh out with a teaspoon, cut each scoop into two or three pieces.
- Shave the fennel on a mandolin into iced water for 5 mins, then drain and dry.
- Rocket and fennel in a wide bowl. Dress with 2 tbsp of Plateit French Vinaigrette and toss with your hands.
- Feijoa, walnuts and blue cheese scattered over, not stirred through.
- Last tablespoon of vinaigrette over the top. Plenty of pepper. Serve straight away, feijoa browns fast.
Swap it: Out of season, ripe pear does the same job with less perfume and more sweetness.
