It’s funny how just seeing a particular ingredient in a grocery store can inspire and lead to creating something tasty. I recently stepped into the fruit and veg shop up the road and spotted a pile of plump pink pomelo’s sitting near a few pomegranates. Within seconds my mind began throwing a few flavour combinations around and then I was off collecting more bits and pieces to complete what had just formulated in my head.
It doesn’t happen all the time mind you, I am a little lazy at heart, but when it does I just go with the flow.
Pink pomelo, pomegranate and avocado from one shop, then off to another where I spotted some colourful dragon fruit, a bunch of watercress and finally a blue swimmer crab from the seafood guy.
Pomelo and seafood is a perfect combo, especially with prawns or crab. The salad that was the outcome of putting all these, and more, ingredients together is very light and pretty healthy. It’s soft in some places, it’s crunchy in others. The dressing has a bit of a Southeast Asian-slash-Middle Eastern thing going and all together with the sweet cooked crab flesh and riot of colourful ingredients, it’s a pretty camp-looking salad as well. I especially love the use of two types of citrus, the second being finger lime, a few of which now sit in the freezer for more tasty creations.