Pomelo, Citrus and Mint Salad
Adapted from Plenty More by Yottam Ottolenghi
Servings: 4
Calories: 279kcal
Ingredients
- marinade:
- 5 Tbsp. rice wine vinegar
- ¼ cup superfine sugar
- 1 Tablespoon orange blossom water
- 2 star anise pods
- 1 cinnamon stick broken in half
- 1 ¼ inch piece of fresh ginger cut into thin strips
- 2 red or green chiles seed and cut into rings
- Salad:
- 1 large pomelo peeled and segmented
- 2 cara cara oranges peeled and segmented
- 1 mango peeled and cut into strips
- ⅔ cup cilantro leaves
- ⅓ cup mint leaves
- 4 shallots thinly sliced
- 2 cups watercress leaves
- 2 teaspoons peanut oil
- 2 teaspoons fresh lime juice
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds
- ¼ cup roasted peanuts chopped
Instructions
- Combine the vinegar and sugar in a small saucepan. Heat over medium heat and stir until the sugar dissolves. Remove from the heat and add the orange blossom water, star anise, cinnamon, ginger and chiles. Set aside.
- Pour the marinade over the pomelo and cara cara oranges and marinate for at least 30 minutes.
- Remove the star anise and cinnamon sticks. Drain and reserve the marinade.
- Place the pomelo, cara cara oranges and chiles in a large bowl. Add 3 Tablespoons of the marinade. Add the mango, cilantro, mint, shallots watercress, peanut oil and lime juice. Toss and taste. If needed, add more marinade and season with salt. Sprinkle with sesame seeds and peanuts and serve.
Nutrition
Calories: 279kcal | Carbohydrates: 51g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 57mg | Potassium: 843mg | Fiber: 6g | Sugar: 27g | Vitamin A: 1690IU | Vitamin C: 187mg | Calcium: 110mg | Iron: 1.6mg