“This fruity salad is ideal for summer time barbecue and complements lamb and grilled fish perfectly.”
READY IN:
20mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

  • 1 orange, peeled and segmented, with all pith removed and reserving any juices
  • 1 pink grapefruit, peeled and segmented, with all pith removed and reserving any juices
  • 1 fennel bulb, sliced
  • 4.92 ml coriander seed
  • 4.92 ml cumin seed

Directions

  1. Add the segments and juice of the orange and grapefruit to a bowl.
  2. Add the fennel to the fruit and mix together and set aside.
  3. Dry-fry the coriander and cumin seeds to release their aromas and crush to a coarse powder in a pestle and mortar or food processor.
  4. Mix the crushed seeds into the salad.

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