"I have never been much of an 'out of a packet" cook, but crikey this seed mix is brilliant" says food writer Kathy Patersen. The recipe for this tangy feijoa topping was published in the Autumn issue of Nourish Magazine and pairs deliciously with Kiki crackers.
Ingredients:
One pack of Kiki Seed Cracker Mix (Sea Salt or Fennel Seed would work well)
2 large ripe feijoas
a few coriander sprigs (stalks and leaves)
small bunch of chives
finely grated zest and the juice of 1-2 limes
one tub of sheep milk labneh (or whipped feta would also be delicious)
Aleppo pepper or chilli flakes
Instructions:
Make up Kiki seed crackers according to instructions on the packet*
*if you would like straight edge crackers, score lines in the flattened mix before putting the oven to cook
Peel and very thinly slice the feijoas (a mandolin would be good) and place into a bowl as you go.
Finely chop the coriander stalks and snip a few chives and add both to the bowl.
Add the zest and juice of one lime (check the acidity and add more if needed) and gently mix to combine.
To assemble, spread the labneh or feta on a Kiki cracker and top with the feijoa mixture. Sprinkle with a little Aleppo pepper or chilli flakes and garnish with the remaining chives and coriander leaves.
Recipe credit: Kathy Paterson published in Nourish Magazine
