Prawn, Kumara and Avocado Salsa with Pineapple Dressing
Photography Aaron McLean.
Goes with: seafood, fish, pork and chicken; or serve with drinks on crisp pita or taco chips.
INGREDIENTS
Salsa
300 grams kumara, peeled and diced
200 grams cooked, peeled prawns, roughly chopped
1 avocado, diced
1 shallot, finely sliced
1 long red chilli, seeded and thinly sliced
2 tablespoons chopped coriander
Dressing
1 cup finely chopped fresh pineapple
1 tablespoon fish sauce
1 tablespoon lime juice
2 tablespoons olive oil
1-2 teaspoons honey
finely grated zest 1 lime
1 clove garlic, crushed
sea salt
METHOD
Cook the kumara in boiling salted water until just tender but not falling apart. Drain and refresh in cold water. Drain again and pat dry with kitchen towels.
Dressing: Put all the ingredients in a food processor and pulse 2-3 times.
To serve: Combine all the ingredients in a bowl and fold through the dressing. Makes about 2 cups
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.