Grapefruit, Fennel & Herb Breakfast Salad
This salad has a great balance of sweet, sour, savoury and bitter flavours.
I've been trying to eat more fruit but I don't have much of a sweet tooth. Then I discovered savoury fruit salads. Particularly at breakfast, brunch and lunch, these are a total revelation. I developed this one to lean heavy into the savoury, sour and bitter flavours, but it still has a little sweetness from the dressing and the produce itself. This is definitely a sunny day food, so don't attempt it if it's dreary and grey out, but if you're planning on breakfast and coffee on your patio, this is ideal.
Grapefruit, Fennel & Herb Salad vegan. gluten free. low calorie.
prep time 12 minutes
cook time 2 minutes
total time 14 minutes
For the dressing:
1 teaspoon fenugreek seeds
1 spring onion, finely sliced
1 teaspoon honey or vegan alternative such as agave
1 tablespoon rice vinegar
Pinch of chilli flakes
Half a red or pink grapefruit, segments removed and cut into bite sized pieces
Half a small fennel bulb, thinly sliced
A small handful of mint and coriander (cilantro) leaves, torn
Toast the fenugreek seeds in a pan over medium heat for about 2 minutes or until fragrant and lightly toasted.
Mix the seeds in a small bowl with the rest of the dressing ingredients.
Leave to stand for 10 minutes.
Toss the remaining ingredients with the dressing in a larger bowl.