Post by kickingfrog on Feb 9, 2011 15:54:06 GMT
Herby fruit salad
Angela Hartnett
Serves 4
2 blood oranges, pith removed, and sliced into segments
1 pineapple, diced
1 pomegranate, deseeded
Juice of 1 lime
1 tbsp honey
4 tbsp reduced-fat coconut milk
1 tbsp coriander, chopped
1. Lop the bottoms off the oranges and use a sharp knife to remove the skin. Run the knife between the white pith on both sides and remove the orange segments.
2. Put the segments in a large bowl with the pineapple and pomegranate. Add the lime juice, honey and coconut milk.
3. Stir well, then put it in the fridge to chill. When it's dishing-up time, finish with the chopped coriander and serve.
The Guardian
Angela Hartnett
Serves 4
2 blood oranges, pith removed, and sliced into segments
1 pineapple, diced
1 pomegranate, deseeded
Juice of 1 lime
1 tbsp honey
4 tbsp reduced-fat coconut milk
1 tbsp coriander, chopped
1. Lop the bottoms off the oranges and use a sharp knife to remove the skin. Run the knife between the white pith on both sides and remove the orange segments.
2. Put the segments in a large bowl with the pineapple and pomegranate. Add the lime juice, honey and coconut milk.
3. Stir well, then put it in the fridge to chill. When it's dishing-up time, finish with the chopped coriander and serve.
The Guardian