“You’ll find a great balance of flavours here — the sweetness of the pineapple and the heat from the chilli marry so well with tempura prawns. When in season, you can replace the pineapple with fresh peaches, nectarines or plums. The salsa is also great on grilled chicken. This recipe can easily be doubled.”

Images and recipes from Sharing Plates by Luke Mangan (Murdoch Books, RRP $39.99). Photography by Nikki To.

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