Ruby grapefruit, orange and basil salad
This exquisite ruby grapefruit, orange and basil salad brings colour and zest to any dinner table.
- 35 mins cooking
- Serves 6
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Ingredients
Ruby grapefruit, orange and basil salad
- 2/3 cup (160ml) balsamic vinegar
- 1/3 cup (75g) firmly packed brown sugar
- 6 ruby grapefruit (1.5kg)
- 4 oranges (960g)
- 1/2 cup (60g) pecans
- 100 gram fetta
- 1 cup loosely packed fresh basil leaves
Method
Ruby grapefruit, orange and basil salad
- 1Preheat oven to 200°C/400°F.
- 2Cook vinegar and half the sugar in a small saucepan over medium heat, stirring, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes or until large bubbles form and mixture is reduced by half. Cool.
- 3Meanwhile, peel grapefruit and oranges thickly, removing all white pith. Thinly slice grapefruit and oranges.
- 4Stir nuts in a small frying pan over medium heat until toasted lightly. Cool; chop coarsely.
- 5Arrange orange slices on a large serving platter; top with crumbled fetta, nuts and basil.
- 6Sprinkle with remaining sugar then drizzle with balsamic dressing just before serving.
