Happy New Year! I hope 2018 is treating you all well so far and you’re sticking to any resolutions you may have set. It’s fair to say that mine aren’t going to well…
My first aim was to reduce my sugar intake which has been heavily hindered by a very kind gift of a very large box of Fox’s biscuits. These things just don’t keep that well in the humidity (ahem, or so i keep saying…) so it’s essential that they’re consumed relatively quickly and one is just never enough…
My second aim was to only drink wine at the weekend but having a 2 year old toddler also put pay to that one. A glass of red was very much in demand after a long day on 2 January I’m afraid.
But ignoring the biscuits and alcohol, we have been eating more healthily in general with lots of veggies and good quality meat and fish present in our diet. And today’s post is a perfect example.
So if any of you are also aiming to eat more healthily this year, then today’s post may just be for you. A delicious salad based on Ottolenghi’s Pink Grapefruit & Sumac salad. The dressing is the same but I’ve added in prawns and some difference greens to make this more of a substantial salad to satisfy hungry tummies at supper. Enjoy!
Pink Grapefruit & Sumac Salad
Adapted from Ottolenghi’s recipe in “Plenty More”
6 pink or red grapefruit
2 tablespoons caster sugar
1/4 teaspoon dried chilli flakes
4 tablespoons olive oil
Juice of 1/2 a lemon
1 tablespoon sumac
150g raw peeled king prawns
1/2 medium red onion, very thinly sliced
80g watercress, roughly chopped
1 small butter head lettuce, leaves roughly torn
20g basil leaves, roughly torn
- Take 5 of the grapefruit and use a small, sharp knife to top and tail each one. Now cut down the side of each grapefruit, following its natural curve, to remove the skin and white pith. Over a measuring jug, cut in between the membranes to remove the individual segments. Squeeze any remaining juice from the membranes before discarding.
- Squeeze enough juice from the last grapefruit to make the juice in the measuring jug up to 300ml. Pour into a small saucepan, add the sugar and chilli and bring to the boil. Reduce the heat to medium and simmer until the sauce thickens and you have about 5 tablespoons left (about 30 minutes). Set aside to cool down, then whisk in the olive oil, lemon juice, sumac and a pinch of salt.
- Cook the prawns by bringing a small saucepan of water to the boil and adding 1 teaspoon salt. Once boiling rapidly, add the prawns and cook for 2 minutes or until the prawns become pink and opaque. Drain and, once cool enough to handle, slice each prawn in half lengthways.
- To assemble the salad, put the grapefruit segments, prawns, onion, watercress, spinach and lettuce in a large bowl and dress with 3/4 of the dressing. If it looks dry, add more otherwise save the rest of the dressing for another day (it will keep in the fridge for over a week). Serve immediately.