Chilli Grapefruit Salad

Ingredients:

Dressing

  • 1 tsp tamarind chutney
  • 20ml lime juice
  • Salt & pepper
  • 75ml red wine vinegar
  • 8g jaggery
  • 1/4 tsp chilli flakes
  • 1/8 tsp red chilli powder
  • 1 tsp lime juice
  • 40g dark brown sugar
  • 2 tsp coriander seeds

Salad

  • 20g pistachio, deshelled
  • 20g pumpkin seeds
  • 1 grapefruit
  • 80g kale, shredded
  • 2 spring onions, finely sliced
  • 1 red chilli, finely sliced
  • 6 medjool dates, pitted and quartered
  • 10-12 mint leaves, finely chopped
  • Handful of coriander leaves, finely chopped
  • Handful of pomegranate seeds

Instructions

Dressing

  • Add sherry vinegar, jaggery, chilli powder, chilli flakes, lime juice, and dark brown sugar to a small saucepan. Add about 20ml water and cook on high heat until the amount is reduced by half.
  • In the meantime, toast coriander seeds on a pan until fragrant. Set aside in a large heatproof bowl.
  • Once the mixture is reduced by half – add it to the coriander seeds.
  • Add the remaining ingredients of the dressing and mix well to combine. Set aside.

Salad

  • Crush the pistachios using a mortar and pestle.
  • Toast the pumpkin seeds and crushed pistachios on a pan for 1-2 minutes and set aside.
  • Heat a little oil in the pan and cook the spring onions and red chilli for 4-5 minutes. Remove from pan and set aside.
  • Remove all the skin and pith off your grapefruit.
  • Add the grapefruit, crushed pistachios, pumpkin seeds, kale, mint, dates, chilli, spring onions, coriander seeds and toss well with the dressing.
  • Top it off with pomegranate seeds and enjoy this great grapefruit salad.