Choko Chanel

Despite being a gourd – which traditionally grow on a stem close to the ground – chokos are the social climbers of the vine world. Plentiful in Australia, they are also known as chayote, christophe, xuxu and belong to the cucurbitaceae family, as do melons, zucchinis and pumpkins. These ridged, cucumber-pear like vegetables’ appearance can often deter the uninitiated cook, however they are delicious and lend themselves to some very tasty dishes indeed. If in doubt about where to start from, think zucchini-style recipes and work from there. 



2 small chokos, skin on
½ teaspoon organic butter – or best quality local, macadamia or olive oil
1 teaspoon fresh thyme, chopped
3 rashers lean, gluten-free bacon, finely sliced

3 tablespoons lemon juice
1 ½  teaspoons Dijon mustard
200 ml extra virgin olive oil
½ butter lettuce, washed, dried and torn roughly


  1. Boil chokos in plenty of water for 20 minutes, skin on
  2. Remove from pot and set aside
  3. Meanwhile heat butter and/or oil in a small heavy based skillet
  4. Add thyme and bacon and cook gently until transparent, remove form pan with slotted spoon and drain on paper towels
  5. Using the same pan, heat residual bacon fat/oil in toast bread cubes until they become crispy croutons – set aside
  6. Combine dressing ingredients in a large bowl
  7. Slice chokos into 1 cm slices and add to dressing
  8. Allow to marinate for about 15 minutes
  9. Then toss with thyme, bacon, croutons and bitter lettuce to serve

Keywords: Chokos

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