Name: Pink Grapefruit & Fennel Salad
Ingredients: 1 fennel bulb; 1 tablespoon olive oil; juice of ½ lemon; 1 scant teaspoon cumin seeds (crushed); 2 pink grapefruit; 1 scant teaspoon salt; 2,5 spring onions (finely sliced); 1 tablespoon black olives (pitted)

Pink Grapefruit & Fennel Salad

Portions:4

Recept afdrukken

Ingrediënten

Instructies

Cut the base off the fennel and remove the outer layers.
Cut in half lengthways and in half horizontally, then finely slice with the grain.
Place in a bowl and toss with the oil, lemon juice and cumin seeds.
Leave to marinate for 20 minutes.
Meanwhile, using a sharp knife, remove the peel and pith from the grapefruit.
Holding the grapefruit over a bowl to catch the juice, cut down between the membranes and remove the segments.
Cut each segment in half, place in the bowl and sprinkle with the salt.
Leave to stand for 5 minutes to draw out the sweet juices.
Add the fennel to the grapefruit and mix in the spring onions.
Serve topped with the olives.

Notes / Tips / Wine Advice:

For orange, fennel & apple salad,

prepare 2 fennel bulbs as for Pink grapefruit & fennel salad. Place in a bowl and toss with the juice of 1 lemon. Add 2 cored and finely sliced crispy red or green apples and toss to coat well in the lemon juice. Using a sharp knife, remove the peel and pith from 1 orange. Holding the orange over the salad bowl to catch the juice, cut down between the membranes and remove the segments, then add to the bowl. Dry-fry 1½ tablespoons shelled pistachio nuts in a small, heavy-based frying pan over a medium heat for 1,5 minutes until they begin to colour and emit a nutty aroma. Using a pestle and mortar, pound the pistachios, 1 garlic clove and a small handful of mint leaves to a coarse paste. Mix with 1½ tablespoons olive oil, then drizzle over the salad. Season and toss well.

————————————————————————————————–

Recipe Category Fruit / Salad

Country Arabic / Moroccan

Pink Grapefruit & Fennel Salad