Saltbush & Native Basil SalsaGround Pepperberry
3 Vine ripened tomatoes (diced)
2 Lebanese Cucumbers (diced)
1 small red onion (diced)
3 sprigs continental parsley (finely chopped)
1 teaspoon Saltbush
1 teaspoon Native Basil
Salt to taste
Place all ingredients into a bowl and add Saltbush and Native Basil. Combine and refrigerate for at least 30 minutes to allow flavours to develop.
1 kg red onions (peeled and sliced)
3 tablespoons oil
160gm fresh ricotta
50gm grated pecorino or parmesan
4 eggs (whisked)
1 desertspoon Saltbush
1/2 dessertspoon Native Sage
Place oil in saucepan and gradually cook all the onion until soft. Then set aside and add Saltbush,. Native Sage and Pepperberry. Allow to cool before adding the ricotta, pecorino, eggs (keep a little aside to brush over pastry). Combine well.
Grease and line a pastry dish with puff pastry. Add the onion mix. Place puff pastry on top and brush with egg mixture.
Bake 200C for 20 minutes until golden.