Serves
8 People
Cooking Time
40 minutes
Season
Dietary
The combination of sweet fruit and sharp leaves, along with the contrast in texture between the fruit and the crunchy, punchy salsa, makes this a very unusual salad. There’s enough of a wow factor for it to be a stand-alone starter but it also works well with some simply grilled mackerel or salmon, or leftover cold chicken. Recipe from Nopi by Yotam Ottolenghi and Ramael Scully.
Ingredients:
- 2 oranges (500g)
- 1 pink grapefruit (400g)
- 1 large pomelo (1kg)
- 1 small radicchio (or another similarly bitter leaf), base trimmed and cut into 1cm-wide wedges (130g)
- 1 chicory, base trimmed and cut lengthways into 8 wedges (90g)
- 50g tender/baby leaf watercress
Almond Salsa:
- 80g almonds, skin on
- 5 green chillies, deseeded and thinly sliced
- 80g stem ginger, finely diced
- 2 tbs coriander seeds, pan-toasted for a minute and lightly crushed
- 1 tbs fennel seeds, pan-toasted for a minute and lightly crushed
- 1½ tbs poppy seeds
- 50ml Valdespino sherry vinegar (or another good quality sherry vinegar)
- 75ml olive oil
Method:
1.Preheat the oven to 160°C.
2.For the salsa, spread the almonds out on a small baking tray and place in the oven for 20 minutes, until well toasted.
3.Remove from the oven and once cool enough to handle, roughly chop. Transfer to a bowl, along with all the remaining salsa ingredients, ¼ tsp sea salt and a good grind of black pepper. Mix well and set aside.
4.Take the oranges and use a small, sharp knife to slice off the top and tail. Now cut down the side of each orange, following its natural line, to remove the skin and white pith. Cut widthways into 5mm rounds and then slice each round into quarters. Prepare the grapefruit in the same way but slice each round into sixths.
5.Put both into a large bowl.
6.Use a sharp knife to peel away the pomelo skin. Divide the fruit into segments and use the knife to remove and discard all the pith and the membrane.
7.Break the fruit segments into 2cm chunks and add to the rest of the fruit, along with half the salsa and all the leaves.
Mix gently, arrange on a large platter, spoon over the remaining salsa and serve.
