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Chargrilled Grapefruit Salad with Cauliflower and Turnip Rice

45 Minutes
6 Servings
18 Ingredients

Description

Embark on a culinary adventure with Chloé Kim Grootboom and our Chargrilled Grapefruit Salad, nestled on a bed of Cauliflower and Turnip Rice. This tantalising dish features a harmonious blend of flavours and textures, from the smoky charred goodness of red onions, Tango Fruit, and grapefruit to the creamy avocados and delicate garnishes of pea shoots, micro leaves, and edible flowers. The star of this dish is our homemade red pepper pesto, created from chargrilled red peppers, fresh basil, toasted walnuts, and a dash of apple cider vinegar and olive oil. It's combined with Simple Truth Cauliflower & Turnip Rice to create a vibrant base. A delectable walnut dressing with thyme, maple syrup, apple cider vinegar, and olive oil ties everything together.

Dive into the world of exquisite flavours and prepare this delightful Chargrilled Grapefruit Salad with Cauliflower and Turnip Rice recipe for your next culinary experience. Get all the ingredients in-store or with Checkers Sixty60

Directions

1. Place onions, Tango Fruit and grapefruit onto a tray and drizzle lightly with olive oil. Season with some salt and pepper.

2. Braai each ingredient over hot coals until lightly charred and caramelised. Once charred, remove from the braai and set aside.

3. For the Red Pepper Pesto: Place the red peppers on the braai and char until the skin starts to blister all over. Remove from the braai and place into a glass bowl. Cover with cling film and set aside to sweat for 10 minutes. Once rested, the skin should peel off easily. Discard the skin and seeds and place the flesh into a blender or Nutribullet.

4. Add the basil leaves, garlic, toasted walnuts, apple cider vinegar and olive oil, and blend until smooth. Season with salt and pepper and toss through the cauliflower and turnip rice, then set aside.

5. For the Dressing: Place walnuts in a dry pan and lightly toast over medium heat. Add the thyme and maple syrup and allow to caramelise for a few minutes. Deglaze the pan with the apple cider vinegar and add in the olive oil. Remove from heat and set aside.

6. Pour the red pepper pesto rice onto a platter and top with the chargrilled onions, grapefruit and Tango Fruit. Add the sliced avocado and garnish with the pea shoots, micro herbs and edible flowers.

7. Drizzle the caramelised walnut dressing generously over the salad and serve.

Ingredients

For the Salad:

  • 4 red onions; skin on and halved lengthways
  • 4 Tango Fruit; peeled and halved
  • 2 grapefruit; peeled and sliced into thick rounds
  • Olive oil for drizzling
  • Salt and pepper
  • 2 avocados; peeled and sliced
  • 30g pea shoots; for garnish
  • 30 micro leaves; for garnish
  • A few edible flowers; for garnish

 

For the Cauliflower and Turnip Rice:

  • 2 red peppers; washed and left whole
  • Small handful of basil leaves
  • 1 clove of garlic; peeled
  • 50g Padkos Raw Walnuts; toasted
  • 1 tbsp. (15ml) Simple Truth Organic Apple Cider Vinegar
  • ½cup (125ml) olive oil
  • Salt and pepper
  • 300g Simple Truth Cauliflower and Turnip Rice

 

For the Dressing:

  • 30g Padkos Raw Walnuts; roughly chopped
  • 2 sprigs of thyme; leaves picked
  • 2 tbsp. (30ml) maple syrup
  • 2 tbsp. (30ml) Simple Truth Organic Apple Cider Vinegar
  • 2 tbsp. (30ml) olive oil