Passion Fruit Dressing Recipes

Steps:

• Combine the passion fruit syrup, vinegar and mustard in a small non reactive bowl and whisk them well. Gradually drizzle in the olive oil continuing to whisk until the dressing is well mixed. Serve immediately.

Steps:

• Mix together passion fruit pulp, almond oil, apple cider vinegar, and honey. Season to taste with salt and pepper. Set aside.
• Mix together red leaf lettuce, arugula, and Boston lettuce. Top greens with peppers, cucumbers, and tomatoes. Add passion fruit dressing and toss.

Steps:

• Mix all ingredients well.

Steps:

• Bring a large pan of salted water to the boil over a high heat and cook the green beans for 2 mins until just tender. Drain and rinse under cold running water to halt the cooking process and retain the vibrant colour. Pat dry with kitchen paper and set aside.
• Halve the passion fruits, scoop the pulp into a small pan and bring to a simmer over a low heat. Cook for 5 mins until the pulp has thickened enough to coat the back of a spoon. Remove from the heat and press the pulp through a sieve into a small bowl, discarding the seeds.
• Whisk 1 tbsp honey into the passion fruit purée, followed by the oil, ginger, chilli and lime juice. Season and taste - you might need to add a little more honey or lime juice. Aim for a balance of sweet, tart and acidic.
• Slice down through the mangoes along both sides of the stone so you end up with two 'cheeks'. Using a tablespoon, scoop the flesh from the skin and cut into 3cm chunks. Scrape and roughly chop any fleshy bits from the stones.
• Transfer the mango flesh to a shallow serving dish, drizzle with 3 tbsp of the dressing, then gently spoon over the green beans. Stir the coriander into the remaining dressing and pour it over the beans, then scatter with mint and serve.

Steps:

• Plunge squid into a large saucepan of boiling water, then remove pan from heat and let stand, stirring once or twice, 1‚ minutes. Drain squid in a colander and cool. Halve squid bodies lengthwise, then cut crosswise into very thin slices. Cut tentacles into bite-size pieces.
• Halve each passion fruit crosswise, then scoop out pulp and force through a fine sieve into a large bowl, discarding seeds. Whisk in remaining ingredients, then add squid and toss well.