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Grapefruit, fennel and apple salad
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2 tsp grated fresh root ginger
1 shallot, finely chopped
1 tbsp Japanese rice vinegar
1 tbsp olive oil
½ red chilli, deseeded and finely diced
1 pink grapefruit
1 fennel bulb, finely sliced with a mandoline and fronds reserved
1 granny smith apple, finely sliced
250g pouch ready cooked freekeh
30g cashews, toasted and roughly chopped
1. To make the dressing, stir the ginger, shallot, vinegar, oil and chilli together in a bowl. Peel and segment the grapefruit over the bowl to catch any juices, then set the segments aside.
2. In a separate large bowl, toss the dressing through the sliced fennel, grapefruit, apple and freekeh. Scatter over the fennel fronds and nuts to serve.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.