Once again we head to Ottolenghi land, and again play with that delightful and under-used fruit, Pomelo. This time the pomelo is complimented by the sweet-tart pickled carrots and heaps of Asian green herbs. If you can’t find Pomelo (Asian groceries often have them), use Pink Grapefruit.
This is a lovely side for a vegetarian BBQ, a herby bowl of steamed rice, or some Japanese Noodles. Pair it with some freshly deep fried tofu or grilled halloumi. It is a very special salad.
Pomelo and Carrot Salad
½ pomelo, peeled
1 tbsp lime juice
1 tsp sesame oil
2 tsp sunflower oil
2 tbsp each white and black sesame seeds, toasted (or 4 tbsp white)
20g coriander leaves, roughly chopped
15g mint leaves, roughly shredded
15g Thai basil leaves (or regular basil), roughly shredded
for the pickled carrots
3 large carrots, peeled and cut into thin julienne strips
40g caster sugar
120ml cider vinegar
1 tsp chilli flakes
Put all of the marinade ingredients in a small saucepan on a high heat, bring to the boil and simmer for a minute or two, stirring, until the sugar dissolves, then tip into a bowl. Add the carrots, toss and leave for half an hour.
Cut the pomelo into segments, using a sharp knife to remove and discard the pith and membrane. Break the fruit into 2cm pieces and put in a bowl.
Drain the carrots, retaining the liquid, and add the carrots to the fruit. Add a tablespoon or so of marinade, the lime juice, oils, sesame seeds, herbs and half a teaspoon of salt, toss and serve.
recipe notes and alternatives
To save a bit of time, coarsely grate the carrots instead of cutting them into julienne strips.
The pickled carrots are pretty nice on their own, too.
Pomelos are similar in flavour to grapefruit, though they’re a bit sweeter; use pink grapefruit instead if you can’t find pomelos.
If you don’t have black sesame seeds, just use extra white ones instead.