Middle-Eastern Citrus Salad

This recipe is adapted from Ottolenghi’s according to the availability of certain ingredients.

Coconut topping:
2 cloves of garlic, chopped
10g fresh ginger, peeled and chopped
1,2ml ground turmeric
5ml fennel seed, crushed in a pestle and mortar
5ml coriander seeds, crushed in a pestle and mortar
45ml olive oil
10ml brown sugar
60g dried coconut flakes
a pinch of salt

Salad:
2 grapefruits
2 oranges
half a cucumber, halved lengthwise and finely sliced
1 small red onion, halved and thinly sliced
1 green chilli, finely chopped
1 clove of garlic, minced
5ml fish sauce
15ml lemon juice
7,5ml brown sugar
45ml olive oil
2 baby gem lettuce, cored, leaves separated

For the coconut topping:
Add the garlic, ginger, turmeric, fennel seeds, coriander seeds and olive oil to the small bowl of a food processor and blitz , scraping down the sides a few times, until you have a coarse paste.
Add this paste to a non-stick pan set over medium-high heat.
Add 45ml water and the brown sugar and cook for 4 minutes, stirring often.
Add the coconut flakes and a pinch of salt.
Cook for another 15 minutes stirring continuously.
Transfer the mixture to a baking sheet, spread it out and allow to cool. Set aside.

For the salad:
Top and tail the citrus and cut away the skin and pith. Cut between the membranes to release the segments.
Drain the segments over a bowl (in a sieve) and reserve 45ml of the juice.
Add the chilli, garlic, coriander, fish sauce, lemon juice, sugar, 30ml oil and 45ml citrus juice to a small bowl and whisk together.
Pour half of this dressing into a mixing bowl and add the cucumber, onion, grapefruit and orange. Mix together.
Arrange the lettuce leaves, cup side up, on a large platter.
Drizzle the remaining 15ml olive oil over and top evenly with the citrus mixture.
Drizzle the rest of the dressing over the salad.
Sprinkle the coconut topping over the salad and serve.