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

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.

  • Hiker010 on January 10, 2026

    Made Dec 2018 -- so-so

  • Hansyhobs on April 29, 2024

    This was a real flavour bomb and I'd make it again. I cut the skin of the pomelo using a knife which is much easier than peeling. If I cut too much fruit with the skin, I would squeeze the excess into the marinade. I cut up the fruit and didn't bother removing any extra membrane and I don't think that made a difference. I used a mix salad bag of rocket, spinach and watercress.

  • Anea25 on March 04, 2024

    So flavourful. A real hit

  • Ganga108 on February 26, 2022

    Excellent! This was the first time that we’d used Pomelo and it is a delightful find. Let me say, however, that it is a lot of work to peel and remove the membrane until you find the trick - then it is not a difficult task, just a little time consuming. The salad has such a fresh taste, embodying the joys of summer.

  • 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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