a 10cm piece telegraph cucumber
¼ teaspoon salt
150g feta
2 tablespoons Manaaki Piripiri Plum Chutney
tostada crackers
15 small mint or parsley leaves

The unique flavour profile of Manaaki Piripiri Plum Chutney comes from a blend of kawakawa and horopito, leaving a lovely warming glow on the palate. It’s great with sweet and savoury dishes; try it drizzled over rich chocolate desserts or to mellow strong, salty cheeses.

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1.Slice the cucumber very thinly using a vegetable peeler.
2.Lay out on a plate, sprinkle with salt and leave for a few minutes to soften.
3.Cut the feta into small cubes, put in a bowl with the chutney and toss together.
4.Arrange on crackers with the salted cucumber and garnish with herbs.

Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles

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