Directions

  1. Place the beetroot, star anise and 1 teaspoon of salt in a saucepan. Cover with water and cook for about 35 minutes until the beetroot is al dente.
  2. Peel the grapefruit, removing the white membrane also. Peel the beetroot and allow it to cool. Slice the grapefruit and beetroot and arrange on plates or on a platter.
  3. Peel and finely cube the onions and fry in two tablespoons of oil. Slice the grapes, finely cube the pineapple. Mix the onions, pineapple cubes and slices of grape with balsamic vinegar, 2 tablespoons of oil, salt and pink pepper. Chop the tarragon or parsley and add half of it to the grapes.
  4. Cut the feta into large cubes, pat dry and fry in 2 tablespoons of oil.
  5. Spread the grape relish over the salad. Add the cubes of feta and the remaining tarragon/parsley.

Boredom on the plate is so yesterday!

 

Your Dole team