Grapefruit and roasted carrot salad
|salt and black pepper
|honey — to taste
|balsamic vinegar — or to taste
|fresh ginger juice
|white balsamic vinegar
|salt and black pepper — season to taste
|grapefruit — peeled and sliced
|pomelo — or oranges, peeled and sliced
|cherry tomatoes — halved
|feta cheese — cubed
|fresh basil leaves — to garnish
|ciabatta — toasted with olive oil
|avocado — optional
|pistachios — toasted, optional
Wash and dry your baby carrots. Transfer them to a baking tray, and season with salt and pepper. Roast these at 180°C for 10 minutes.
When almost cooked, add honey and balsamic vinegar and roast for another 3 minutes and set aside.
Combine grapefruit, pomelo fruit/orange, fennel, cherry tomatoes, herbs and carrots in a bowl and season with salt and pepper.
Drizzle a few tablespoons of your dressing and mix gently.
Transfer onto a plate or salad bowl with wild rockets at the bottom, top it with feta, fresh basil leaves and add more dressing if needed.
Add all the ingredients in a jar and shake well until your dressing is mixed nicely.