Despite its fuzzy texture, kiwi skins are actually edible.With the right recipe, the texture won’t be noticeable at all. Try it in these grilled hake tacos!

SERVES 4 // COOKING TIME 45 min

INGREDIENTS
For the kiwi salsa
2 unpeeled kiwis, chopped
1 green chilli, sliced
1 spring onion, sliced
1 tbsp chopped parsley
1 tbsp lime juice
½ tbsp white-wine vinegar
For the hake tacos
4 hake fillets
1 tsp paprika
2 garlic cloves, minced
2 tbsp olive oil
8 taco shells
⅔ cup smooth cottage cheese
2 cups shredded cabbage
1 cup shredded spinach
½ cup corn kernels
½ cup bean sprouts
4 tsp sesame seeds, toasted

METHOD
For the kiwi salsa
1. Mix all the ingredients, then season to taste and refrigerate.
For the hake tacos
1. Preheat the oven grill. Line a baking tray.
2. Season the hake with the paprika, garlic, salt and pepper. Drizzle with olive oil, skin-side up.
3. Arrange skin-side up on the prepared tray and grill in the oven (set to high or on 200°C) for 2–3 minutes. Flip and grill for another 3–4 minutes, until completely cooked through.
4. Heat and shape the tortillas into tacos according to packet instructions.
5. Spread cottage cheese inside each taco and fill with a piece of hake, cabbage, spinach, corn and sprouts. Top with kiwi salsa and sesame seeds.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebrtiz // HMimages.co.za

Using whole fruit to spice up your summer salads is another fun trick of ours! Enjoy this bulgar wheat salad with kiwi and pomegranate.

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