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Grapefruit & Roasted Carrot Salad

It’s Garden Day on 15 October, an annual movement for green-fingered people to celebrate the fruits of their labour with family and friends. Here’s a recipe to get the ideas going.

Grapefruit & Roasted Carrot Salad

Chef Ayabonga Gope


  • 2 grapefruit, peeled & sliced

  • 2 pomelo fruit or an orange, peeled & sliced

  • handful fennel, washed and picked

  • handful cherry tomatoes, cut in half

  • 1 block feta, cut into cubes

  • Basil leaves, washed & picked

  • Baby carrots

  • 3 tbsp black balsamic vinegar

  • toasted ciabatta w/olive oil

  • wild rocket

  • toasted pistachio nuts (optional)

  • avocado (optional)

  • ¼ cup grapefruit juice, freshly squeezed

  • 2 tbsp fresh ginger juice

  • 2 tbsp white balsamic vinegar

  • ¼ cup olive oil

  • 1 tsp honey

  • salt & pepper


  1. Add all the ingredients in a jar and shake well until your dressing is mixed nicely.


  1. Wash & dry your baby carrots. Transfer them into a baking tray, season with salt & pepper. Roast these at 180 °C for 10 minutes. When almost cooked, add the honey and balsamic vinegar and roast for another 3 minutes and set aside.

  2. Combine the grapefruit, pomelo fruit/orange, fennel, cherry tomatoes, herbs & carrots in a bowl and season with salt & pepper. Drizzle a few tablespoon of your dressing & mix gently.

  3. Transfer to a plate or salad bowl with wild rocket at the bottom, top it with feta, and fresh basil leaves. Add the pistachios and avo if you're using them. Add more dressing if needed.


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