Chef Aya’s grapefruit & roasted carrot salad
This summer salad is fresh and sweet and will look oh so pretty on your Garden Day celebration table. It was created by one of our Friends of Garden Day (more about them here) Ayabonga Gope, a private chef who especially loves collecting fresh produce to use in his dishes.
Serve it outside in your garden along with some roasted chicken and a refreshing sparkling drink.
Chef Aya’s grapefruit and roasted carrot salad
Ingredients
2 Grapefruits peeled and sliced
2 oranges peeled and sliced
A handful of fennel washed and picked
A handful of cherry tomatoes cut in half
1 block feta cut into cubes
Basil leaves washed and picked
Baby carrots
3 tbsp black balsamic vinegar
Toasted ciabatta with olive oil
Wild rocket
Dressing
1/4 cup grapefruit juice freshly squeezed
2 tbsp fresh ginger juice
2 tbsp white balsamic vinegar
1/4 cup olive oil
1 tsp honey
Salt and pepper
Add all the ingredients in a jar and shake well until your dressing is mixed nicely.
Directions
1. Wash and dry your baby carrots. Transfer them into a baking tray and season with salt and pepper. Roast these at 180 degrees for 10 minutes. When almost cooked, add honey and balsamic vinegar and roast for another 3 minutes and set aside.
2. Combine grapefruit, orange, fennel, cherry tomatoes, herbs and carrots in a bowl and season with salt and pepper. Drizzle over a few tablespoons of your dressing and mix gently.
3. Transfer to a plate or salad bowl with wild rocket at the bottom. Top it with feta, fresh basil leaves and add more dressing if needed.
Optional ingredients
Toasted pistachios
Avocado
Celebrate with us!
This year we celebrate Garden Day on Sunday, 15 October 2023. Get ready by visiting our blog page and social media pages for more foodie and decor inspiration. If you'd like to attend an event, enter a competition or bag a promo, visit our Events page to see what our Garden Day SA supporters are doing to celebrate.
Share your salad creations with us @gardendaysa and by tagging #GardenDaySA.