We all need a little sunshine now and then!
This salad has an infused dressing so make it the previous night and let the spices flavor the vinaigrette. Tastes great with a simple grilled chicken or fish.
FOR 6-8 PERSONS
FOR THE SALAD
3 Navel oranges cut into 4 round slices, seeds and peel removed
3 Mosambis cut into 4 round slices, seeds and peel removed
12 thin slices of skinned fresh pineapple
Sprigs of coriander, a few thai bird chillies and lime leaves to garnish
A few toasted seeds of whole coriander and fennel (optional)
FOR THE SALAD DRESSING/VINAIGRETTE
2/3 cup grapeseed or unflavored vegetable oil
3 tablespoons lime juice
zest of one lime
2 small Thai bird chillies very finely minced
1 or 2 teaspoons golden honey (to taste)
5 lime leaves (kaffir) finely sliced
1/2 teaspoon salt or to taste
1 teaspoon fennel or saunf seeds
1.5 teaspoons coriander seeds
Toast the fennel and coriander seeds in a dry skillet over medium heat about 1-2 minutes until fragrant. Reserve 2-3 seeds each of fennel and coriander as a garnish. Cool the rest and pound in a mortar until only coarsely ground.
Combine with all the salad dressing ingredients in a jar, shake well and refrigerate overnight.
Remove dressing from the fridge shake again.
Strain the dressing through a small sieve. Discard the pieces and leaves.
Taste the vinaigrette for salt and sweetness and adjust with more salt and honey. Remember the fruit is also sweet.
Arrange the salad on a large round plate. Remove any peel or white pith around the rings of fruit using a sharp paring knife.
Place the pineapple rings at the bottom in a circle. Drizzle lightly with dressing. Layer over the pineapple alternately with oranges and mosambi. Drizzle generously with the remaining dressing. Cover with plastic wrap and refrigerate for an hour. allow the dressing to seep into the fruit.
Garnish with sprigs of coriander, a few coriander and fennel seeds, chillies and lime leaves before you serve it.