Spring produce tends to be lighter than the intensely flavoured winter root vegetables. These recipes will show why food eaten in season tastes better.
Caramelised Grapefruit and Avocado Salad with Grapefruit Vinaigrette
This fresh salad uses spring produce such as grapefruit, avocado and watercress. The zingy soul food flavour comes from caramelising the grapefruit for a unique twist on a simple meal. This recipe is vegan friendly, or could make a delicious side for some Jerk Chicken which you can learn how to make here .
Ingredients:
4 large grapefruits 1/2 cup organic raw sugar 2 teaspoons red wine vinegar 1/2 teaspoon Dijon mustard 1 small clove garlic, minced 1 tablespoon minced fresh mint Coarse sea salt 7 tablespoons extra-virgin olive oil Freshly ground white pepper 2 bunches watercress, trimmed of their tough stems 2 large ripe but firm avocados, pitted, peeled, and cut into 1/2-inch cube
Directions:
Cut a disc off the top and bottom of two of the grapefruits, slicing through the peel to expose the flesh. Set each grapefruit on one cut end and cut downward, following the contours of the fruit, to remove all the skin. Cut the grapefruits crosswise into four even rings and carefully place them on a platter.
Add the sugar to a medium bowl. Warm a large nonstick skillet over high heat. While the skillet is heating, rub the grapefruit slices in the sugar and then transfer them back to the platter.
When the skillet is piping hot, pan-fry the grapefruit slices for 1 1/2 to 2 minutes each side, until they are golden and caramelized. You may do this in two batches to avoid overcrowding the pan. With a spatula, carefully transfer the grapefruit back to the platter and refrigerate until cold.
While the grapefruit is cooling, juice the remaining grapefruits and transfer their juice to a small saucepan. Bring to a boil, quickly lower the heat to medium, and simmer to reduce the juice to 3 tablespoons, 8 to 10 minutes. Immediately transfer the juice to an upright blender and set aside to cool.
Make the vinaigrette by adding the vinegar, mustard, garlic, mint and 1/2 teaspoon salt to the blender and slowly pouring in the olive oil with the blender going. Salt and pepper to taste.
In a large bowl, combine the watercress, the avocado and enough vinaigrette to lightly coat the salad. Gently toss to coat evenly. Divide the salad evenly among four plates. Top each salad with grapefruit slices and serve immediately.
Serves 4
Recipe from Bryant Terry's Vegan Soul Kitchen .
See last weeks Spring Soul Food recipe - Jerk Sauce and Soulful Jerk Chicken Salad
Follow Bronte on Twitter: @brontehogarth