Citrus and pomegranate salad with chilli-honey dressing
An average of 5.0 out of 5 stars from 1 rating
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 8
- Dietary
- Vegetarian
Levi's colourful starter with a zingy chilli-honey dressing is a light and refreshing start to a meal.
By Levi Roots
Ingredients
For the chilli-honey dressing
- white wine vinegar: 5 tsp white wine vinegar
- honey: 4 tsp clear honey
- black pepper: salt and freshly ground black pepper
- olive oil: 5 tbsp extra virgin olive oil
- chilli: 1 small red chilli, cut in half, seeds removed, finely chopped
For the salad
- oranges: 4 small oranges, peeled, pith removed, segmented
- grapefruit: 2 ruby grapefruit, peeled, pith removed, segmented
- grapefruit: 1 plain grapefruit, peeled, pith removed, segmented
- red onion: 1 small red onion, peeled, very finely sliced
- mint: bunch fresh mint leaves, torn
- pomegranate: 1 pomegranate, seeds only, to serve
Method
For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.
For the salad, arrange the segmented fruit in a broad shallow bowl.
Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.
Just before serving, sprinkle the pomegranate seeds over the salad.
