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Fennel & Ruby Grapefruit Salad

A delicious salad of Fennel and Ruby Grapefruit with Pomegranate and Walnuts

Some dishes aren’t really recipes, just a selection of ingredients that go really well together like this Fennel & Ruby Grapefruit Salad. This selection of ingredients is based on the classic orange and fennel combo. Dressed in cashew yoghurt with toasted walnuts and pomegranate seeds for crunch and sweetness. Fresh and bright, in both flavour and colour, Fennel & Ruby Grapefruit is a lovely starter or quick and easy lunch.

Salad Serves 2

Fennel & Ruby Grapefruit Salad

Ingredients:

  • 1 bulb of Fennel
  • 2 Ruby grapefruit or oranges
  • 1 small Pomegranate
  • 1/2 cup toasted walnuts
  • 1/2 cup cashew yoghurt – or favourite plant-based yoghurt

Method:

Toast the walnuts in the oven at a low temperature.

Slice off the top and bottom of the grapefruit and cut off the skin (set the skin aside). Cut the grapefruit into slices, try and keep as much juice as possible.

Pick the fronds off the fennel and keep for garnish.

Finely slice the fennel bulb, put into a bowl and squeeze any grapefruit juice from the skins onto the fennel, add any juice you managed to keep from slicing the grapefruit to the dish and toss the fennel in it. Add the grapefruit to the bowl and leave to marinate.

Seed the pomegranate.

Drain the juice from the bowl of fennel and grapefruit into a small bowl, add cashew yoghurt and a pinch of sea salt and which together, adjust seasoning to your taste.

Coat the base of a deep plate or shallow bowl with dressing, pile the fennel and grapefruit onto the dressing.

Sprinkle with pomegranate seeds, toasted walnuts and fennel fronds.

 

 

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