Citrus Carpaccio

With the additional vitamin C packed bonus, this feel good plate of sunshine is basically the medicine we need while we wait for Spring.  Make it on repeat, shaking up the fruit and the optional extras on repeat while citrus is abundant, this is my absolute essential and super easy seasonal salad to brighten up any meal.

Simply choose which citrus to include depending on your preference and availability and vary your toppings and make it on repeat, shaking things up, week in week out.  An alternative I love is to make this on a thick greek yoghurt or labeneh base for more of a dip situation.

Most importantly, have fun with it. 

Citrus Carpaccio

Servings

4-6

servings

Prep time

15

minutes

Cooking timeminutes

Use your favourite selection of citrus available, including blood oranges, cara cara oranges, pink grapefruit, pomelo, clementines, bergamot……

For a brunch or dip version, lay your sliced citrus on a bed of thick greek yoghurt or labeneh and layer it up…..(you can see how at the end of the video)

Ingredients

• 2 blood oranges
  

• 1 large orange

• 1 pink grapefruit
  

• 1 bergamot or mandarin

• 1 fennel bulb, sliced thinly lengthways (preferably on a mandolin)
  

• 60g pistachios, toasted and roughly chopped
  

• 100g green olives, pitted, crushed or halved
  

• 10-12 slices of pickled celery (optional but so delicious if you have any)
  

• a generous handful of mint leaves and dill sprigs or celery leaves (or all)
  

• a pinch of Aleppo pepper and or sumac
  

• a good pinch of salt
  

• 1 tbsp olive oil, to dress
  

• Optional Extras

• pomegranate seeds
  

• rocket leaves
  

• parsley

• capers
  

Directions

• Now it’s time to chose your own serving adventure. My guide here is to use a flat plate and lay it out like a carpaccio.  
  
• Peel the citrus with a knife running along the outside of the skin carefully peeling away the pith so that the segments are exposed.  Either slice (this is by far the easier route) or segment by slicing each piece away from the pith.  I often slice the oranges and segment the grapefruit and pomelo because thats easier!
  
• Arrange the citrus on the plate and top with the fennel, olives, pickled celery (if using), toasted pistachios, fresh herbs and seasonings.  Drizzle with a little olive oil and serve.  

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