Curtis Stone’s Thai-style citrus salad

Spice up your evening with this Thai-style salad for a starter or light meal. It's a great way to make the most of delicious citrus fruits.

4 as a side

20m

Note: + standing time

0m

Ingredients

  • 1/4 cup (60ml) lime juice
  • 1/4 cup (60ml) grapeseed oil
  • 1 tbs finely grated ginger
  • 1 tbs thinly sliced lemongrass
  • 1 small red birdseye chilli, finely chopped (seeded if desired)
  • 1 1/2 tsp caster sugar
  • 1 Ruby Red grapefruit
  • 3 oranges, peeled, sliced crossways
  • 3 mandarins, peeled,
  • sliced crossways
  • 1 shallot, finely shaved
  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/3 cup (45g) unsalted roasted peanuts, coarsely chopped

Method

STEP 1

Combine the lime juice, oil, ginger, lemongrass, chilli and sugar in a small bowl. Season with salt. Set aside to develop the flavours.

STEP 2

Meanwhile, use a small sharp knife to cut away the peel and white pith from the grapefruit. Working over a bowl, cut in between each membrane to release the segments.

STEP 3

Arrange the grapefruit, oranges, mandarins, shallot, mint and coriander on a serving platter. Drizzle with the lime mixture and sprinkle with peanuts.

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Nut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free
Vegetarian
Vegan

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.