Quandong peach, Mountain pepper & chilli drumsticks with shaved fennel salad

Serves  4
Preparation   20 mins
Cooking   40 mins
Print recipe

The fresh flavour and crisp texture of shaved fennel is the perfect accompaniment to the pepper and chilli flavours of these delicious drumsticks, whilst the sweetness of the pomegranate seeds marries perfectly with quandong.

Ingredients

  • 2 x 800g pack Quandong peach, Mountain Pepper & Chilli Drumsticks
  • 2 small fennel bulbs, ends trimmed, fronds reserved
  • 1 cup flat leaf parsley leaves
  • 2 Lebanese cucumbers cut into ribbons
  • ½ pomegranate, seeds removed
  • 2 tablespoons toasted pine nuts
  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons brown sugar

Method

  1. Lay drumsticks on a baking tray lined with baking paper. Bake following packet instructions.
  2. Meanwhile, prepare salad. Shave or finely slice fennel, using a mandolin if available. Place into a bowl of water with a squeeze of lemon juice. Refrigerate for 15 mins.
  3. Drain fennel well. Place in a large bowl with parsley, cucumber, pomegranate seeds and pine nuts. Combine oil, lemon juice and sugar in a small jug. Add to fennel salad and toss to combine.
  4. Serve Quandong peach, Mountain pepper and chilli drumsticks with fennel salad. Scatter over reserved fennel fronds.

Kitchen creativity

Take a look at the recipes we’re currently loving or browse through our catalogue of all-time favourites.

View Recipes
Asian Chicken Noodle Soup with dumplings

Asian Chicken Noodle Soup with dumplings

Serves  4
Preparation  15 mins
Cooking  40 mins
View Recipe
Chicken Schnitzel with Chargrilled Corn & Lentil Salad

Chicken Schnitzel with Chargrilled Corn & Lentil Salad

Serves  4
Preparation  10 mins
Cooking  15 mins
View Recipe
Chicken & Leek Pie with Sour Cream and Parmesan Pastry

Chicken & Leek Pie with Sour Cream and Parmesan Pastry

By Hayden Quinn
Serves  4
Preparation  20 mins
Cooking  35 mins
View Recipe