WINTER SALAD WITH RED ONION AND FEIJOA
Description
(serves 6)
INGREDIENTS
90g (1/2) med red onion (finely diced)
350g (7 to 8) med to large feijoas (peeled and cut into 1cm dice)
20g (2 tbsp) sugar
60g (1) stick celery (finely diced)
1 tbsp finely chopped Italian parsley leaves
185g (1 cup) red cabbage (finely sliced, a mandoline would be useful for this job}
3 tbsp chopped chives
30 ml {2 tbsp} olive oil
10 ml {2 tsp} white wine vinegar
flaky sea salt and freshly ground black pepper
METHOD
In a medium non-reactive bowl place onion, feijoa and sugar and leave to
macerate for at least 30 minutes or for up to two hours.
Just prior to serving add celery, parsley, cabbage, chives, oil and vinegar with salt and pepper to taste and toss salad together.
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