Dawn Kiddie – J.P, Marriage Celebrant & 'Foodie'
	Dawn hopes her passion and creative flare in the kitchen leads you to try these recipes – some new, some traditional and some all time favourites.

As we have feijoas in season now I have decided to use them. They are my favourite fruit ever as they complement both sweet and savoury dishes. Remember to cut feijoas last and add to salsa as they brown quickly.

Morroccan Fish with Chickpea and Coriander Patties served with Tomato and Feijoa Salsa

Fish:
4x fillets gurnard
2x Tablespoons Moroccan Spice
Sprinkle spice mix over the fish. Spray a non-stick pan with oil and lightly pan fry.

Patties:
2x tins chickpeas rinced drained and well mashed
1x onion finely diced
1 bunch finely chopped spinach
1 handful chopped coriander
100g diced feta
2x teaspoons Moroccon seasoning
Juice and rind of 1 lemon
Salt & pepper
Mix together and roll and flatten with hand into 8-10 patties.
Refrigerate for at least 10minutes then brown on a non-stick fry pan in little rice bran oil.

Serve fish and patties with :
1x cup Greek light yoghurt
2x tablespoons chopped coriander
1/4 cup plum sauce
Mix together.

Salsa:
Shred a handful of lettuce.
Add chopped spring onion, tomato and feijoa on top.
Dress with a splash of olive oil and lemon juice.

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