Colourful, juicy, delicious.
It is Spring, and the nasturtiums have leaves as big as lotus leaves and flowers of all hue peaking out from beneath.
This dish is an adaptation of an Ottolenghi recipe – a sald using pink grapefruit. I had a dozen pink grapefruit and this seemed an awesome opportunity to play with this recipe. The original recipe uses watercress, which is difficult to find here – its not common and is expensive. Not having the inclination or the time to drive the 30 mins it takes to get to a green grocer that does stock it, I substituted with produce from my garden. Into the salad went baby nasturtium leaves, yellow and red nasturtium flower petals and marigold flower petals. It was extraordinary.
This is a salad that, even in its original form, appears on paper like it won’t come together with Ottolenghi’s usual balanced and banging flavours. It feels like too much sumac. There is a chilli in the dressing. And crispy, sharp raw onion. But the flavours are massive and surprising! Bright, puckery grapefruit gently mixed with peppery watercress (in my case, nasturtium leaves), bitter Belgian endive, sweet leaves of basil basil, sharp red onion slices, and a tangy vinaigrette heavy with the lemony tangy sumac. Flavour clash? Not at all. A beautiful, balanced, juicy salad that is colourful and divine.
Similar recipes include Three Citrus Salad with Chilli, Ginger and Almond Salsa, Pink Grapefruit Salad with Avocado, and Pomelo and Green Mango Salad.
You might also like to explore our extensive Salad recipes and Grapefruit dishes. Our Ottolenghi recipes are here. Or browse our Early Spring dishes.
Continue reading “Pink Grapefruit and Sumac Salad with Nasturtium Leaves and Garden Flowers”
Pomelo is like a huge grapefruit without the tartness
Oh that huge fruit! Pomelo – citrus in the extreme. It tastes like a mild grapefruit with a hint of sweetness. The flesh is either pink or white – the pomelos that I have access to are the white variety. If you prefer pink you can always use pink grapefruit.
With a thick, pithy and slightly tough peel, it takes a special approach to peel. Luckily there is some YouTube help. Note how he removes the membrane surrounding the segments. The enveloping membrane is a little bitter and is best discarded. But once it is out of its peel and membrane, Pomelo can be eaten as-is, tossed into salads and salsas, used in marinades, made into jam, or juiced.
This salad is amazing! The tang of the Pomelo against the creaminess of the avocado is a perfect combination. This time, I dressed it with a cumquat olive oil that I made recently.
Are you after other Pomelo recipes? Try Pomelo and Carrot Salad, Three Citrus Salad with Chilli and Ginger, and Pomelo and Green Mango Salad. You will also love Pink Grapefruit and Sumac Salad.
What about other Avocado dishes? Try Avocado and Strawberry Salad, Roasted Sweetcorn and Avocado Salad, and Cucumber and Avocado Salad with Japanese Dressing.
Browse all of our Pomelo recipes and all of our Avocado recipes. All of our many many Salads are here. Or explore our Mid Spring collection of recipes.
Continue reading “Pomelo or Pink Grapefruit Salad with Avocado”
It’s late Autumn, and it is such a beautiful season. Included in the abundant bounty available before we head into Winter is the first of the citrus. As soon as they are available, we look for Pomelo and Ruby Grapefruit for some tangy salads before the blanket of Winter douses all thoughts of salads and other cold foods.
Nopi, a different style of book from Ottolenghi, one based on recipes from his restaurant, has a Citrus Salad perfectly suited for this season. It pairs the citrus with bitter greens and a salsa made from some oven-toasted almonds whizzed with spices and seeds into a salsa. Perfect! He calls it a punchy, crunchy salsa.
This would make a perfect pre-cursor to a main meal, or as a side salad to other dishes – try it with dishes that incorporate grilled items, simple tofu dishes, or a soft and gentle grain or lentil dish.
Are you looking for other Pomelo recipes? Try Pomelo with Avocado Salad, and Pomelo Salad with Asian Flavours. You will also love Pink Grapefruit and Sumac Salad.
Orange Salads include Orange and Walnut Salad, and Beetroot, Orange and Black Olive Salad.
Or would you like other Belgian Endive (Witlof) dishes? Try Belgian Endive Cooked in its Own Juice and Butter, Grilled Witlof Salad with Dill and Shallots, and Caramelised Belgian Endive with a Cheesy Topping.
Browse all of our Pomelo recipes, all Orange recipes, all Belgian Endive dishes, and all of Ottolenghi dishes that we have tried. All of our many many Salads are here. Or enjoy our collection of easy Late Autumn dishes.
Continue reading “Three Citrus Salad with Green Chilli, Ginger and Crunchy Almond Salsa”
In Spring we begin to long for lighter food.
Spring is definitely in the air even though the weather is still catching up. But suddenly we want lighter foods, more salads, crisp, green and gorgeous. Try the following quick Spring Delights.
You can also find dozens of salads to try here and here. Or if you are after Spring dishes, explore our Early Spring, Mid Spring, and Late Spring recipes.
Spring brings to us such fresh ingredients after the cold of winter. They can be dressed simply and enjoyed during this period where the gentle warmth of Spring means gentle flavours, and bright, young vegetables that can be eaten raw or quickly sauteed or steamed.
Continue reading “Seasonal Cooking | Quick Spring Salads”