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.

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