Chef: Adapted from Ludo Lefebvre bon appetit
Course: Side Salad
Servings: 2
Ingredients:
- ¼ cup raw pistachios (YUMMY SNACK PISTACHIO KERNELS 125g : Victoria Fruit Palace)
- 1 ruby grapefruit (GRAPEFRUIT RUBY : Victoria Fruit Palace)
- 1 garlic clove, finely grated (GARLIC LOOSE : Victoria Fruit Palace)
- ¼ cup olive oil (COBRAM ESTATE EXTRA VIRGIN CLASSIC OLIVE OIL 750ml, KOSHER : Victoria Fruit Palace)
- 2 tablespoons fresh lime juice (LIMES : Victoria Fruit Palace)
- ¼ teaspoon crushed red chilli flakes (THE SPICE PEOPLE CHILLIES CRUSHED 45g : Victoria Fruit Palace)
- ¼ teaspoon ground cumin (THE SPICE PEOPLE CUMIN SEED GRUOND 55g : Victoria Fruit Palace or correct spelling of ground)
- Kosher salt to taste (CHEF’S CHOICE WHITE CRYSTAL ROCK SALT GRINDER 200g KOSHER, VEGAN : Victoria Fruit Palace)
- 5 large carrots – peeled, coarsely grated or julienned (CARROTS : Victoria Fruit Palace)
- 1 orange, peel and white pith removed, sliced into rounds, quartered (ORANGE NAVEL LARGE : Victoria Fruit Palace)
- ¼ cup coriander leaves with tender stems, divided (HERBS CORIANDER : Victoria Fruit Palace)
- ¼ cup parsley leaves with tender stems, divided (HERBS PARSLEY CONTINENTAL : Victoria Fruit Palace)
Preparation:
- Preheat oven to 180°C. Toast pistachios until golden brown (5-8 minutes) on a baking sheet, tossing once. Let cool, then coarsely chop.
- Cut all peel and remove all white pith from the ruby grapefruit and orange (keep separate). Cut grapefruit along sides of membranes to release segments (discard membranes).
- Whisk garlic, oil, lime juice, red pepper flakes, and cumin in a bowl; season dressing with kosher salt to taste. Add pistachios, carrots, and half of ruby grapefruit and orange and toss to combine. Season with salt and let sit until flavours meld, 25–30 minutes
- Just before serving, mix in half of cilantro and parsley. Top with remaining herbs and citrus.
