Virgin Passionfruit Margarita

Virgin Passionfruit Margarita

von | März 23, 2025 | BEVERAGES, DINNER PARTY, MEXICAN, PASSIONFRUIT, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGAN

Virgin Passionfruit Margarita

Virgin Passionfruit Margarita

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March 23, 2025 by Kimberly

Sip into a tropical escape with this zesty, alcohol-free passionfruit concoction. It’s like a mini-vacation in a glass. Tangy, refreshing, and effortlessly cool. Perfect for those sunny vibes without the buzz.

10 MINUTES

EASY

VEGAN

 

MEXICAN

 

2 PORTIONS

REFRESHING

DINNER PARTY

BEVERAGES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving a tropical getaway without leaving your backyard? This vibrant, alcohol-free drink blends the exotic taste of passionfruit with zesty lime and a hint of sweetness, delivering a refreshing experience that’s so indulgent.

How to serve
The finishing touch? A juicy half of passionfruit floating on top—because why not go all in? A little spoon is optional but highly recommended, because scooping out those passionfruit seeds mid-sip just hits different.

How to store
While this drink is best enjoyed fresh, you can prepare the passionfruit and lime mixture in advance. Store it in an airtight container in the refrigerator for up to two days. When ready to serve, simply pour over ice, top with sparkling water, and garnish as desired.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Virgin Passionfruit Margarita
Virgin Passionfruit Margarita
Virgin Passionfruit Margarita
„Let’s make a piece of happiness“
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Virgin Passionfruit Margarita

Virgin Passionfruit Margarita

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  • Author: Kimberly
  • Total Time: 10 min
  • Yield: 2
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small plate
  • cocktail glasses
  • cocktail shaker

Ingredients

RIM SPICES
  • chili flakes
  • lime zest
  • salt
  • lime juice
DRINK
  • 4 tbsp passionfruit purée
  • 2 tsp agave syrup
  • juice of 2 limes
  • crushed ice

Instructions

  1. Prepare the rim spices on a flat plate by zesting a fresh lime and mixing it with dried chili and a pinch of salt.
  2. Prep the glasses by rubbing a lime wedge around the rim, then dipping the glass into the lime-chili-salt mixture to create a flavorful edge. Set the glasses aside.
  3. In a cocktail shaker, combine freshly squeezed lime juice, passionfruit purée, and agave syrup. Add a handful of ice cubes and shake well until chilled.
  4. Take a prepared glass and add a few ice cubes. Strain the shaken mixture into the glass, then top it off with sparkling water.
  5. Cut a passionfruit in half and place one half into each drink for that final tropical touch.
  6. Note: If you’d like to enjoy this drink with alcohol, simply add 1 shot of tequila while shaking. Just like that, your virgin margarita transforms into a classic passionfruit margarita!
  • Cook Time: 10 min

DID YOU MAKE THIS RECIPE?

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Passionfruit Soda

Passionfruit Soda

von | März 22, 2025 | BEVERAGES, PASSIONFRUIT, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGAN

Passionfruit Soda

Passionfruit Soda

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March 22, 2025 by Kimberly

A tropical dream in a glass! Tangy passionfruit purée meets crushed ice and sparkling water for the ultimate refreshing sip. Simple, effortless, and ridiculously good. This is peak summer energy.

5 MINUTES

EASY

VEGAN

INT.

1 GLASS

REFRESHING

EVERYDAY

 BEVERAGES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving a refreshing escape to the tropics? This delightful beverage combines the exotic flavor of passionfruit with the effervescence of sparkling water, offering a revitalizing experience that’s both simple to craft and utterly satisfying.

How to serve
To elevate your drinking experience, consider serving this beverage in a chilled glass garnished with a slice of fresh lime or a sprig of mint.

How to store
For the best flavor, it’s recommended to prepare this drink fresh. However, if you have leftover passionfruit purée, store it in an airtight container in the refrigerator for up to two days. When ready to enjoy again, simply blend with fresh sparkling water and ice

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

„Let’s make a piece of happiness“
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Passionfruit Soda

Passionfruit Soda

  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 1
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • tall glass
  • straw

Ingredients

Units Scale
  • 300 milliliter sparkling water
  • 3 tbsp passionfruit purée
  • crushed ice

Instructions

  1. Pour the passionfruit purée into the glass. Fill with ice cubes and top with sparkling water.
  2. Stir with a straw and enjoy!
  • Cook Time: 5 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

White Chocolate Shortbread Passionfruit Bars

White Chocolate Shortbread Passionfruit Bars

von | März 19, 2025 | 60 TO 120 MINUTES, CHOCOLATE, DESSERT & SWEETS, OMNIVORE, PASSIONFRUIT, SPRING, SUMMER, SWEET

White Chocolate Shortbread Passionfruit Bars

White Chocolate Shortbread Passionfruit Bars

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March 19, 2025 by Kimberly

Golden, buttery shortbread, silky passionfruit filling, and a crisp white chocolate shell with puffed quinoa. It’s sweet, tangy, crunchy, basically what I imagine luxury tastes like. A little indulgent, absolutely worth it.

70 MINUTES

ADVANCED

OMNIVORE

 

INT.

8-16 PORTIONS

SWEET

EVERYDAY

DESSERT & SWEETS

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you love desserts that are crispy, creamy, and have just the right amount of freshness, these bars are about to be your new obsession. A golden, melt-in-your-mouth base holds a smooth, tangy passionfruit filling, all wrapped in a crisp layer of white chocolate with puffed quinoa for that extra crunch. It’s sweet, tart, creamy, and light all at once. Basically, if tropical sunshine had a dessert form, this would be it. Perfect for when you want something a little extra but totally effortless.

How to serve
These bars are best served straight from the fridge when the chocolate is still crisp and the filling is perfectly creamy. They’re great as a mid-afternoon pick-me-up, a stunning party dessert, or honestly, just something to have stashed away when your sweet tooth hits. Pro tip: Pair with an iced coffee.

How to store
Store these in an airtight container in the fridge for up to 5 days. The chocolate coating keeps everything fresh, and the flavors only get better with time.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

White Chocolate Shortbread Passionfruit Bars
White Chocolate Shortbread Passionfruit Bars
White Chocolate Shortbread Passionfruit Bars
White Chocolate Shortbread Passionfruit Bars
White Chocolate Shortbread Passionfruit Bars
„Let’s make a piece of happiness“
Print
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White Chocolate Shortbread Passionfruit Bars

White Chocolate Shortbread Passionfruit Bars

  • Author: Kimberly
  • Total Time: 70 min
  • Yield: 8-16
Print Recipe

Description

This post may contain affiliate links, please see privacy policy for details.

RECOMMENDED EQUIPMENT

  • silicone molds in various sizes (I used these and trimmed the shortbread bars slightly)
  • small bowl
  • whisk
  • double boiler
  • sharp knife
  • cutting board
  • medium bowl

Ingredients

Units Scale
SHORTBREAD
  • 120 grams all-purpose flour
  • 115 grams butter, soft
  • 50 grams white sugar
  • 1 tsp vanilla extract
  • pinch of salt
PASSIONFRUIT FILLING
  • 150 grams passionfruit purée
  • 6 grams instant gelatine
CHOCOLATE SHELL
  • 350 grams white chocolate
  • 15 grams puffed quinoa

Instructions

  1. Preheat the oven to 175°C / 347°F.
  2. Make the shortbread dough. In a medium bowl, mix flour, butter, sugar, vanilla extract, and salt until the texture resembles firm sand. Refrigerate the dough for 10 minutes to allow the butter to firm up slightly.
  3. Prepare the passionfruit filling. While the dough chills, set aside the smallest silicone mold. Pour the passionfruit purée into a bowl and whisk in the instant gelatin until fully dissolved. (Make sure to use cold-soluble gelatin.) Transfer the mixture into the smallest silicone mold and freeze until completely solid.
  4. Bake the shortbread base. Remove the dough from the fridge and press it into the medium silicone mold. Bake for about 20 minutes until lightly golden. Let cool completely.
  5. Temper the white chocolate. Prepare a double boiler and melt only 200g of the 350g white chocolate, heating it carefully to 35°C / 95°F. Meanwhile, finely chop the remaining 150g of white chocolate. Once melted, remove from heat and stir in the chopped chocolate until fully melted.
  6. Keep the chocolate at a working temperature of 29-30°C / 84-86°F over the double boiler to ensure smooth assembly.
  7. Assemble the bars. Once the shortbread is fully cooled and the passionfruit filling is frozen, get the largest silicone mold ready.
  8. Coat the mold. Stir the puffed quinoa into the tempered white chocolate. Fill each mold cavity halfway with the mixture. Immediately press a frozen passionfruit strip and a shortbread piece into each cavity, ensuring they are surrounded by the chocolate.
  9. Seal the bars. Pour the remaining white chocolate over the top to fully encase the bars.
  10. Let the bars set. Thanks to the tempered chocolate and frozen passionfruit filling, they will firm up quickly. For extra security, chill them in the fridge for 10 minutes. After that, they’re ready to enjoy!
  • Passive Time: 30 min
  • Cook Time: 40 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

Creamy Passionfruit Curd Cheesecake

Creamy Passionfruit Curd Cheesecake

von | März 18, 2025 | CAKE, CREAMY, DESSERT & SWEETS, EASTER, OVER 120 MINUTES, PASSIONFRUIT, SPRING, SUMMER, VEGETARIAN

Creamy Passionfruit Curd Cheesecake

Creamy Passionfruit Curd Cheesecake

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March 18, 2025 by Kimberly

Rich, creamy cheesecake meets silky passionfruit curd on a buttery vanilla cookie crust. Sweet, tangy, smooth like sunshine in dessert form. Perfectly indulgent, slightly messy, and impossible to eat just one slice.

60 MINUTES
+ OVERNIGHT

EASY

VEGETARIAN

INT.

8-16 PORTIONS

CREAMY

EASTER

DESSERT & SWEETS

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

This cheesecake is for those who love their desserts creamy, tangy, and just a little extra. A smooth, rich filling sits on a buttery vanilla cookie crust, finished with a silky passionfruit curd that’s sweet, tart, and totally addictive. It’s got just the right balance: light yet indulgent, classic yet tropical. Whether you’re making this for a special occasion or just because you need something incredible in your fridge, this is the kind of dessert that makes people stop mid-bite.

How to serve
Serve this best chilled, straight from the fridge. It’s perfect on its own but also pairs well with a strong espresso, a glass of dessert wine, or, let’s be real, just a fork and five minutes of alone time.

How to store
Store leftovers in an airtight container in the fridge for up to 4 days. The texture stays beautifully creamy, and the curd keeps its glossy finish.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Creamy Passionfruit Curd Cheesecake
Creamy Passionfruit Curd Cheesecake
Creamy Passionfruit Curd Cheesecake
„Let’s make a piece of happiness“
Print
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Creamy Passionfruit Curd Cheesecake

Creamy Passionfruit Curd Cheesecake

  • Author: Kimberly
  • Total Time: 60 min + overnight
  • Yield: 8-16 slices
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • oven
  • 28 cm / 11” cake pan
  • deep baking tray or dish larger than the cake pan
  • food processor
  • large mixing bowl
  • whisk
  • aluminum foil
  • small pot

Ingredients

Units Scale
CRUST
  • 200 grams golden Oreo cookies (without cream filling)
  • 100 grams butter
FILLING
  • 600 grams cream cheese
  • 130 grams white sugar
  • 160 grams creme fraiche
  • 1 tsp vanilla extract
  • 2 eggs
PASSIONFRUIT CURD
  • 2 passionfruits
  • 85 grams white sugar
  • 40 grams butter
  • 50 grams heavy cream
  • 1 tbsp cornstarch
  • cold water

Instructions

  1. Preheat the oven to 175°C / 347°F (convection). Fill a deep baking tray or a dish large enough to fit the cake pan with water. The water should reach about halfway up the sides of the cake pan. Set aside.
  2. Prepare the crust. Carefully twist apart the Oreo cookies and scrape off the cream filling. Add the cookies to a food processor and pulse briefly. Add the softened butter and mix for about 20 seconds until the mixture becomes crumbly and holds together. Press the mixture evenly into the bottom of a cake pan. Set aside.
  3. Make the filling. In a large mixing bowl, whisk the cream cheese until smooth and creamy. Add the sugar and whisk again until fully combined. Stir in the crème fraîche and vanilla extract. Add one egg and mix until just combined, then add the second egg, mixing only until incorporated. Be careful not to overmix to avoid incorporating too much air.
  4. Assemble the cheesecake. Pour the cheesecake filling over the crust and spread evenly. Lay two sheets of aluminum foil flat and place the cake pan in the center. Fold the foil up around the pan to prevent water from seeping in. Place the cake pan in the prepared water bath and transfer to the middle rack of the oven. Bake for about 40 minutes until the top is completely pale, the edges are set, and the center still jiggles slightly.
  5. Make the passionfruit curd. While the cheesecake bakes, scoop the passionfruit pulp into a small pot, add the sugar, and bring to a simmer over medium heat. Add the butter and let it melt. Finally, stir in the heavy cream and bring to a brief boil before removing from the heat. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth, then pour it into the passionfruit mixture. Stir and bring to a boil once more. Let cool for about 30 minutes.
  6. Cool the cheesecake gradually. After 40 minutes, turn off the oven and open the door completely. Let the cheesecake sit inside for 20 minutes to prevent sudden temperature changes, which could cause cracks.
  7. Check the curd consistency. It should be creamy and spreadable, but not runny. If it’s too thick, mix in a small amount of water. Set aside and let it cool completely.
  8. Remove the cheesecake from the water bath. Take off the aluminum foil and run a sharp knife around the edges to loosen it, but leave the cake ring on. Let the cheesecake cool at room temperature.
  9. Finish and chill. Once the cheesecake has cooled to room temperature, carefully spread the passionfruit curd over the top. Transfer to the fridge and let set for at least 6 hours or overnight before serving.
  • Passive Time: overnight
  • Cook Time: 60 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

von | März 15, 2025 | FISH, LUNCH, MEXICAN, OMNIVORE, PASSIONFRUIT, PROTEINS, REFRESHING, SALADS, SHRIMPS, SPRING, SUMMER, TORTILLA, UP TO 30 MINUTES

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

25 MINUTES

EASY

OMNIVORE

MEXICAN

2 PORTIONS

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

How to serve
These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

How to store
Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
„Let’s make a piece of happiness“
Print
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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 tacos / 2 portions
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • oven
  • aluminum foil
  • large pan
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale
SHRIMPS SAUCE
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp avocado oil
  • 2 garlic cloves
  • 1 fresh chili
  • 1/4 tsp cayenne pepper
  • 1 tbsp butter
PASSIONFRUIT LIME SLAW
  • 200 grams white cabbage
  • 5 grams fresh cilantro
  • 1 red onion
  • 100 grams yogurt
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste
OTHER INGREDIENTS
  • 4 corn tortillas
  • fresh cilantro, for topping
  • scallions, for topping

Instructions

  • Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
  • Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
  • Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
  • Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
  • Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
  • Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
  • Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.
  • Cook Time: 25 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

von | März 14, 2025 | CORN, EASTER, FETA, LUNCH, MANGO, PASSIONFRUIT, REFRESHING, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

JUMP TO RECIPE
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March 14, 2025 by Kimberly

Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.

25 MINUTES

EASY

VEGETARIAN

INT.

2 PORTIONS

REFRESHING

EASTER

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.

How to serve
This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.

How to store
Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
„Let’s make a piece of happiness“
Print
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Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • kitchen brush
  • large bowl
  • sharp knife
  • cutting board

Ingredients

Units Scale
CORN ON THE COB SALAD
  • 150 grams white cabbage
  • 100 grams romaine lettuce
  • 1 mango
  • 1 yellow bell pepper
  • 1 shallot
  • 100 grams feta cheese
  • 1/2 fresh yellow chili
  • handful fresh cilantro
DRESSING
  • 3 tbsp olive oil
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste

Instructions

  1. Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
  2. While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
  3. Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
  4. Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
  5. Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.
  • Cook Time: 25 min

DID YOU MAKE THIS RECIPE?

Share a photo and tag me @kimberlyzett on Instagram. Can't wait to see what you've made!