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Feijoa salsa with prawns and roasted tomatoes

Name: Feijoa salsa with prawns and roasted tomatoes
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 1 Red onion, small, diced; 1 Feijoa, large, diced (Main); 2 leaves Mint, washed and finely slivered; 1 tsp Red chilli, finely diced; 2 tsp Olive oil, plus 1 Tbsp to fry prawns; 2 tsp Cider vinegar; 1 Mango, peeled, stone removed, finely diced; 1 to taste Freshly ground black pepper; 24 Prawns, tiger, large, peeled (Main); 16 Tomatoes, on the vine

140 min

for 4 people

Babiche Martens

Amanda Laird

Food writer

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1	Red onion, small, diced
1	Feijoa, large, diced (Main)
2 leaves	Mint, washed and finely slivered
1 tsp	Red chilli, finely diced
2 tsp	Olive oil, plus 1 Tbsp to fry prawns
2 tsp	Cider vinegar
1	Mango, peeled, stone removed, finely diced
1 to taste	Freshly ground black pepper
24	Prawns, tiger, large, peeled (Main)
16	Tomatoes, on the vine

Combine the first eight ingredients in a bowl and leave to rest for two hours.
Turn oven to 200C, roast whole tomatoes for 20 minutes.
Heat oil and fry prawns quickly, tossing, for no longer than 3 minutes. Serve with the salsa and tomatoes.