• Asher Cusack

Grapefruit, Fennel & Herb Salad

This salad has a great balance of sweet, sour, savoury and bitter flavours.

THE STORY

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.

THE RECIPE

Grapefruit, Fennel & Herb Salad vegan. gluten free. low calorie.

prep time 12 minutes

cook time 2 minutes

total time 14 minutes

servings 2

INGREDIENTS

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

  • Salt

For assembly:

  • 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

  • Olive oil

INSTRUCTIONS

  1. Toast the fenugreek seeds in a pan over medium heat for about 2 minutes or until fragrant and lightly toasted.

  2. Mix the seeds in a small bowl with the rest of the dressing ingredients.

  3. Leave to stand for 10 minutes.

  4. Toss the remaining ingredients with the dressing in a larger bowl.

  5. Serve.

9 views

Recent Posts

See All