(serves 6)

This may sound odd but simply try it as it is magic in the mouth, and moreish. Remember tomato is a fruit but eaten as a vegetable!

INGREDIENTS

500g-600g (6) large green kiwifruit

30ml (2 tbsp) extra virgin olive oil

1-2 tsp Roasted Szechuan Pepper Salt

METHOD

Top and tail kiwifruit and peel. Slice horizontally into 3-4 thick rounds being careful to discard the woody end piece. Divide slices into six small serving ramekins.

Just before serving drizzle with oil and sprinkle with Roasted Szechuan Pepper Salt. Accompany each ramekin with decorative picks or cocktail forks.

Serve as soon as possible.

Roasted Szechuan Pepper Salt

(yields 70g)

Szechuan peppercorns produce a slight tingly effect in the month. If you wish also use this spice mix on oranges, tomatoes or cooked potatoes and eggs.

INGREDIENTS

30g(1/4 cup) Szechuan peppercorns

50g (1/2 cup) flaky sea salt

1 dried red chilli (seeds removed and finely chopped)

METHOD

Into a small heavy-based frypan place peppercorns with salt and chilli. Place over a medium heat and stir constantly until salt turns off-white and pepper begins to crackle.

Remove from heat and transfer to a spice grinder or mortar with pestle and grind to a rough texture. (If no spice grinder, or mortar with pestle, place on a firm board and pound with a meat hammer.)

Sieve to remove peppercorn husks and grind again to a fine texture.

Store in an airtight container at room temperature for up to two weeks.

Photo:  Craig Simcox "The Dominion"