Jamie's Food Team
By Ben Slater
10 mins
Not Too Tricky
serves 4
About the recipe
Not just for sweet treats, citrus fruits are seriously delicious in refreshing summer salads. I’m keeping this one on the savoury side with a vibrant pistachio salsa verde and pretty rings of shallot.
Recipe From
Ingredients
1 shallot
1 clove of garlic
4 fresh lime leaves
1 bunch of fresh mint (30g)
½ a bunch of fresh parsley (30g)
2 teaspoons capers
olive oil
30g pistachios
1 red grapefruit
3 blood oranges
1 lemon
Top Tip
You can get creative with your choice of citrus – I’ve used grapefruit, oranges and even lemon, but see what’s available at your local greengrocer’s and mix it up!
Method
- Peel and finely slice the shallot, pop it out into delicate rings, then place in a bowl of cold water and set aside to soak – this will remove some of the harshness.
- Peel the garlic, then muddle and mash in a pestle and mortar with the lime leaves and a pinch of sea salt until you have a smooth paste. Pick in the mint and parsley leaves, add the capers and 1 tablespoon of olive oil, and bash again to a tight, pesto-like consistency. Tip in most of the nuts, bash once more to break them down a little, season to taste with sea salt, then drizzle in another tablespoon of oil, or enough to create a loose sauce.
- Use a paring knife to cut away the peel and pith from the fruit, then finely slice crossways into thin rounds, tipping any juice from the chopping board into the salsa verde.
- Arrange the citrus fruit on a platter you love, spoon over the salsa verde, then finish with the shallot rings and reserved pistachios. Delicious with barbecued meat or fish, or as a fresh, no-cook starter for an alfresco lunch.
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