Earlier this year I promised you more
blood orange recipes, as I was so enthusiastic about the season
starting. However I’ve been munching them as they are, juicing and
adding to my breakfast yogurts and not making many inventive dishes
with them. Now I made something slightly different, a citrusy salsa
that can be enjoyed on the side of many dishes as a fresh addition. I
ate mine along a couscous salad and halloumi and it was rather nice
and refreshing and I really loved the colours (not a beige dish for a
change!).
Ingredients
4 blood oranges
Seeds of 1 pomegranate
¼ red onion
Drizzle of olive oil
Drizzle of balsamic vinegar
Sprinkle of salt
Sprinkle of ground black pepper
Few fresh basil leaves
Method
Peel the blood oranges and cut them
into small pieces.
De-seed the pomegranate and add the
seeds to the blood orange pieces.
Chop the onion very finely and also add
it to the bowl.
Add the rest of the ingredients, mix
and season to taste.
All done!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.