Pomelo, chilli, peanut & coriander salad

Pomelo, chilli, peanut & coriander salad

By
From
V is for Vegan
Serves
2

I have a slight obsession with citrus – it’s so much more interesting than oranges and lemons. Recent discoveries I’ve made within the citrus family include Meyer lemons (hard to get hold of in the UK), Bengali limes (large, green knobbly fruit), bergamot (used in Earl Grey tea), pomelos and yuzu (fresh yuzu is impossible to source in the UK, but now we can get the juice or the purée). Some of these fruits are fragrant, and just one will transform a dish. I always nab a few blood oranges or Seville bitter oranges, in season in January, for gorgeous crimson-bleeding salads or to make my yearly marmalade. With a citrus salad one tends to go a bit Asian, but there is also the classic Italian combination of Sicilian blood orange and thinly sliced fennel.

Pomelos are enormous grapefruit-style fruits that you can often buy in Asian shops. If you can’t get hold of one, feel free to use pink grapefruit, of which you can now buy sweet cultivars. This is very refreshing.

Ingredients

Quantity Ingredient
1 pomelo, peeled and segmented
1 small red onion, finely sliced
3 spring onions, sliced into thin rounds
50g peanuts, crushed
handful coriander leaves
handful mint leaves
handful thai sweet/holy basil leaves, (optional)

For the dressing:

Quantity Ingredient
50ml groundnut oil
20ml sesame oil
2 limes, juiced
1 red bird’s eye chilli, deseeded and finely diced
2 teaspoon sugar
1 teaspoon sea salt
2 cm piece ginger, peeled and very finely chopped

Method

  1. First dot the pomelo segments around the plate, then add the rest of the ingredients. Whisk together the dressing ingredients and pour it over the salad.
Tags:
Vegan
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