Ingredients
1 ripe pineapple, peeled & trimmed
2 carrots
2 kiwifruit
1 yellow capsicum, deseeded
1 orange capsicum, deseeded
2 golden tamarillos
300 g snow peas
1 tbsp coconut, shredded
VINAIGRETTE:--
1 fresh red chilli, chopped, deseeded
1 tbsp bush honey
60 ml SIDS BOYSENBERRY VINEGAR
3 tsp sesame oil
1 tsp light GF soy
1 tsp fresh ginger, fine grated
SIDS SALT & PEPPER to taste
Directions
In a zip-lock bag, place all the vinaigrette indredients including SIDS BOYSENBERRY VINEGAR and honey then mix well or shake gently. Season with SIDS SALT & PEPPER to taste. Set aside for at least 1 hour, shaking occasionally.
Cut the pineapple into 6 wedges. Discard the core and cut each wedge into 1 cm pieces. Slice carrots on angle to 1 cm. Peel the kiwifruit, cut in half lengthways then into 5 mm slices. Cut capsicums into 1 cm pieces.
Boil 2 litres of well salted water and blanch the snowpeas. Rinse well with cold water then drain. Cut peas in half on the angle. Drop the tamarillo into the boiled water for 1 minute then run under cold water. Peel and slice into 5 mm rounds.
Reserve some coconut for garnishing then mix the remainder into the vinaigrette and soak 5-10 minutes. Toss the fruit and vegetables together in a large bowl with the vinaigrette. Sprinkle with the reserved coconut and serve immediately.
