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Citrus and pomegranate salad with chilli-honey dressing

Citrus and pomegranate salad with chilli-honey dressing

Levi's colourful starter with a zingy chilli-honey dressing is a light and refreshing start to a meal.


For the chilli-honey dressing
For the salad
  • 4 small oranges, peeled, pith removed, segmented

  • 2 ruby grapefruit, peeled, pith removed, segmented

  • 1 plain grapefruit, peeled, pith removed, segmented

  • 1 small red onion, peeled, very finely sliced

  • bunch fresh mint leaves, torn

  • 1 pomegranate, seeds only, to serve

Preparation method

  1. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.

  2. For the salad, arrange the segmented fruit in a broad shallow bowl.

  3. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.

  4. Just before serving, sprinkle the pomegranate seeds over the salad.

Less than 30 mins preparation time

No cooking required cooking time

Serves 8

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