Three Citrus Salad with Green Chilli, Stem Ginger and Crunchy Almond Salsa
You don't see Pomelos in the shops that often (not that I'm looking usually) so when I spied some in the huge Asian supermarket at Coventry Village in Morley, it was my cue to make this salad.
First remove peel and pith from thr fruit and slice into the segments so you don't have the membranes.
The almonds have to roasted and the fennel and coriander seeds lightly toasted and then I gave them a burl in the food processor before combining with the sliced green chilli, sliced ginger, EVOO, the good old sherry vinegar beloved by Ottolenghi, s&p. I also made a dressing with just the chilli, ginger, oil and vinegar for my nut and seed avoiding friend.
How I cheated: rather than using stem ginger, I used Buderim naked ginger which I reckon is much the same without the syrup. And I just used a mesculun mix instead of the radicchio and chicory because my local market didn't have radicchio that day
I served it with the Twice-Cooked Chicken and it made a refreshing contrast to the gutsy flavours and chilli punch of the main dish. I reckon you could leave the pomelo out and substitute with pink grapefruit or blood orange and it would still be delicious.
First remove peel and pith from thr fruit and slice into the segments so you don't have the membranes.
The almonds have to roasted and the fennel and coriander seeds lightly toasted and then I gave them a burl in the food processor before combining with the sliced green chilli, sliced ginger, EVOO, the good old sherry vinegar beloved by Ottolenghi, s&p. I also made a dressing with just the chilli, ginger, oil and vinegar for my nut and seed avoiding friend.
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| Crunchy salsa |
I served it with the Twice-Cooked Chicken and it made a refreshing contrast to the gutsy flavours and chilli punch of the main dish. I reckon you could leave the pomelo out and substitute with pink grapefruit or blood orange and it would still be delicious.
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