Grapefruit and roasted carrot salad

4 servings Prep: 10 mins, Cooking: 15 mins
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Top Chef SA Finalist and private chef, Ayabonga Gope shares a recipe for one of his personal salads that is perfect for a Garden Day celebration!

By Independent Contributor October 13 2023
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Ingredients (21)

Roasted carrots
3 handfuls baby carrots
olive oil
salt and black pepper
honey — to taste
3 tbsp balsamic vinegar — or to taste
1/4 cup grapefruit juice
2 tbsp fresh ginger juice
2 tbsp white balsamic vinegar
1/4 cup olive oil
1 tsp honey
salt and black pepper — season to taste
To assemble
2 grapefruit — peeled and sliced
2 pomelo — or oranges, peeled and sliced
1 handful fennel
1 handful cherry tomatoes — halved
1 block feta cheese — cubed
1 handful wild rocket
fresh basil leaves — to garnish
ciabatta — toasted with olive oil
avocado — optional
pistachios — toasted, optional
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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.

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