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About the Recipe
Summer is finally upon us and just in time, we have cooked up the perfect accompaniment to your alfresco dining.
Complete with an aromatic Orange Cumin Pepper Jelly dressing, the citrus of the grapefuit and freshness of the chocho and cucumber tie in perfecly together, for a crisp, yet full flavoured salad.
Whisk together this quick and easy salad and get ready to blow everyone's sock off!!
Ingredients
1Salad
2 whole pink grapefruits
1/2 chocho (cayote)
1 whole cucumber
1 red sweet pepper
1 stick of celery
Dressing
1 tbsp Orange Cumin Pepper Jelly
1 orange
Preparation
Wash the pink grapefruits, chocho, cucumber, sweet red pepper and celery.
Peel the grapefruit by cutting off the top and the bottom and then and peeling it from top to bottom to remove the skin and pith.
Slice the grapefruit widthways into 1 cm circles.
Use a potato peeler to slice the cucumber lengthways into thin ribbons and place into a bowl of ice water.
Peel the chocho and cut into ribbons with the potato peel. Then add to the bowl of ice water.
Slice the red pepper into thin rings around the body to form flower shapes.
Chop the celery into little ‘C’s. Set aside a handful of the celery.
Slice the orange in half and squeeze through a sieve until you have a tbsp of fresh orange juice. Mix the orange cumin pepper jelly and juice together to combine into a runny sauce.
Just before assembling the salad remove the cucumber and chocho from the ice water and lay for a minute or two on kitchen paper to drain off the excess water.
Gently toss the grapefruit, cucumber, chocho, red pepper and most of the chopped celery along with 2 tbsp of the dressing in a bowl.
Sprinkle the set aside celery over the top and drizzle the remaining pepper jelly dressing over the salad.
Garnish with coriander if desired and serve with fish or as an accompaniment with roast veg at a your barbecue!