Simple summer salads are an essential whether it is for a light lunch or to lighten a heavy BBQ. This takes hints from Tabbouleh, a traditional middle eastern salad of lemon, parsley, tomato and bulgur wheat but is lighter using grapefruit and mint. The secret here is to squeeze the remaining grapefruit over the salad to drench the salad with freshness.
1 small handful of mint leaves
2 large handfuls of spinach leaves
10ml of olive oil
1 grapefruit
25g of almonds
- Chop the mint leaves and spinach leaves finely. You don’t want it too fine but definitely not roughly chopped. Add the oil and mix.
- Chop the grapefruit in half. Cut one half grapefruit into small pieces. With the other half squeeze the juice over the mint and spinach and mix well.
- Assemble on a plate placing the small pieces of grapefruit and almonds on top.
Recipes from my kitchen, Edinburgh, Scotland 