Pomelo salad from Plenty More (page 31) by Yotam Ottolenghi

  • coriander leaves
  • cinnamon sticks
  • fresh ginger
  • limes
  • mint
  • groundnut oil
  • orange blossom water
  • whole star anise
  • palm sugar
  • rice wine vinegar
  • watercress
  • pomelos
  • red chillies
  • black sesame seeds
  • green mangoes
  • red shallots
  • roasted unsalted peanuts

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.19 in the US edition. Can substitute caster sugar for palm sugar, and white sesame seeds for black sesame seeds.

  • chezmaryb on February 02, 2021

    Really good and different. I love creative uses for orange flower water. The peanuts were really nice in this too.

  • finebec on September 22, 2018

    Disagree with Otto. not "worth a bit of peeling effort" as it much more than a bit.

  • dinnermints on January 15, 2018

    Good, although I'm not completely convinced it's worth the effort (as is his grapefruit salad). Wish I'd remembered to add a bit of fish sauce per the recipe notes; that would've upped the flavor. I also used arugula instead of watercress.

  • Zosia on June 04, 2015

    Quite a bit of prep required for this but the result was worth the effort: the flavours were fresh and vibrant and the salad had enough textural contrast to keep it interesting. I omitted the raw shallots (not a fan) and used arugula in place of watercress.

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