Pink Grapefruit And Sumac Salad Food

PINK GRAPEFRUIT AND SUMAC SALAD

Steps:

• Top and tail five grapefruits so they'll stand on a board. Cut down the side of each grapefruit, following its natural lines, to remove the skin and white pith. Over a bowl to catch the juices, cut in between the membranes to separate the individual segments. Dry the segments on kitchen paper and squeeze any juice from the skin and membranes into a saucepan.
• Squeeze enough juice from the last grapefruit to make the juice in the pan up to 300ml. Add the sugar and chilli, bring to a boil, lower the heat and simmer until the sauce thickens and you have about five tablespoons-worth of juice left - this could take up to 20 minutes. Set aside to cool down, then whisk in the oil, lemon juice, sumac and a quarter-teaspoon of salt.
• In a large bowl, put the grapefruit segments, onion, chicory, watercress and basil. Pour over three-quarters of the dressing and toss gently. (If it seems dry, add all the dressing; otherwise, save it in the fridge for another leafy salad.) Serve at once.

RADISH AND PINK GRAPEFRUIT SALAD

Steps:

• Peel the grapefruit and cut into sections over a bowl to catch the juice.
• This should give you enough juice to make the dressing.
• Place the grapefruit sections, green onions, olives and radishes in a salad bowl.
• Chill until ready to serve.
• Dressing:.
• Whisk together the dressing ingredients.
• Pour over chilled salad and gently toss.
• Serve.

BROILED PINK GRAPEFRUIT

Steps:

• Cut grapefruit in half through the centre widthwise.
• slice between the pith and fruit to loosen from peel.
• make slice between the segments be careful not to cut through the peel.
• sprinkle with sugar (and optional sherry).
• place in oven under broiler on high and broil until sugar is lightly carmelized 10-25 minutes.
• serve.

GRILLED PINK GRAPEFRUIT

Steps:

• Preheat the grill.
• Peel the grapefruit and remove the pith.
• Cut in to quarters.
• Place the quarters in a ovenproof shallow dish.
• Mix together the honey and allspice and spoon over the grapefruit quarters.
• Cook under the grill for 5 minutes.
• Serve garnished with mint, if desired.

PINK GRAPEFRUIT, AVOCADO AND POMEGRANATE SALAD WITH NASTURTIUM FLOWERS

Steps:

• Peel grapefruits with a sharp knife, cutting away all white pith. Cut between membranes into individual segments, and place in a bowl along with any juices. Halve avocados, removing peel and pits. Slice into thin wedges and add to bowl with basil. Cut pomegranate crosswise. Holding a half cut-side down over bowl, hit the back side until all seeds have been released, then repeat with other half. Season with salt to taste, and toss lightly.
• In a small bowl, whisk together vinegar, olive oil, mustard and pomegranate molasses, and season with salt to taste. Toss salad with dressing. Divide among individual plates, sprinkle with sumac and garnish with nasturtium flowers.

IRAQI 'SUMMAG' SALAD - SUMAC SALAD.

Steps:

• Peel the cucumbers in stripes. Slice the cucumbers in half, length-wise. Slice these halves into semi-circles, each no more than 1-2 mm thick. Put the cucumbers in the salad bowl.
• Chop the tomato into 'salad size' pieces- not too large and not too small. Add to the cucumber.
• Slice the onion into long, pieces and add to the tomato and cucumber.
• Drizzle about 1 tablespoon of olive oil over the salad and add the sumac and salt to taste. Mix well. Enjoy.