Pink Grapefruit & Fennel Salad
Ingrediënten
- 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
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.--------------------------------------------------------------------------------------------------
