Can you spot the odd one out?
This might sound silly but for as long as I can remember, the idea of fruits in ‘regular’ salads, just seemed downright blasphemous.
It was not until I saw a instagram picture by Lorraine Pascale, that I realized how closed minded I was.
I adore Lorraine.
Now before you roll your eyes (German did when I first told him about her), its not just because she’s a black TV chef. Its because she’s a black tv chef that experiments with flavors, is into healthy eating and works out enough to make body builders look lazy.
What’s not to love?
I’m trying to broaden my horizons and on the list is my attempt at trying the things, I would normally turn my nose up at. Its a slow process to healthier varied eating, because the idea of pomegranate and quinoa (as a substitute for Lorraine’s bulgar wheat recipe) is still a little off putting.
For now, at least I can at least say that I’m working my way up to it.
The lady doth protest too much.
She does indeed, but you’ll be glad to know that I’ve already found something that is leading the inevitable march towards my fruits with vegetables conversion.
What I love about this particular simple salad, is its simplicity.
You’ll recall I mention in my other post ( “What’s all the fuss about Salad”), that simplicity is the cornerstone of all great salads.
Well them this is the easiest. It uses about six ingredients, which are all simply chopped and thrown in together. To me, this not only makes it the perfect snack or starter, but also a great main, if you’re considering a new but exciting weight-loss option. I’d be shocked if it has more than 300 calories, per serving.
It is, however, jam packed with vitamin C and antioxidants, which is just perfect since I’ve been on the mend from a nasty cold.
Try it for yourself:
Fennel, Orange and Pomelo Salad
2 Fennel Bulbs
1/2 a Pomelo (if you can’t get hold of a pomelo, simply use more oranges or tangerines than the recipe has asked for)
2 Tangerines (peeled and deseeded)
1 Orange (peeled and deseeded)
1 tbsp. Olive Oil
1 tbsp. Red wine vinegar
pinch of salt and pepper
30g Chopped dried dates (this is completely optional but it does wonders in this salad. If you can’t get hold of dates, any sweet dried fruit will do, such as: cranberries, raisins and even apricots).
1. Slice your fennel and place in a salad bowl.
There is no ‘correct’ way. Personally, I prefer if they’re chunky. It gives you a lovely crunch, which contrasts beautifully in your mouth with the softness of the pomelo and tangerines. But try experimenting to find your preferred size and style.
2.Break up your pomelo, tangerines and oranges and add them in with the fennel.
Just as an aside, don’t remove all of the pith (the white part around between the orange and the peel, and also the bits that look a bit like veins). Yes its a little on the fibrous side, but it contains some really beneficial vitamins and fiber. To find out more: click here.
3. Mix in the olive oil and red wine vinegar.
4. Sprinkle in a pinch of salt and pepper.
Freshly ground black peppercorns work best as they still have that kick that is often lost when they’re a bit old.
5. Mix well and sprinkle your dates.
See? There are only 5 steps to this salad recipe. How simple is that?
Tell me what you think?