Salad of pomelo and sunflower seeds

  • 10 minutes
  • 4 persons
Rated 4 out of 5


  • 175 g pre-sprouted sunflower seeds
  • 1 pomelo "filets"
  • 1/2 red pointed cabbage
  • 1 bdt. spring onions, finely chopped (only the light part)
  • Marinade:
  • 1/2 green, finely chopped chilli
  • Juice of 2 limes
  • 1/2 tsp. honey
  • 1/2 dl good tamarisoya
  • 1 dl Svansø Olive oil
  • 2 - 3 very finely chopped dried apricots
  • 1/2 bdt. fresh coriander, stems removed and coarsely chopped


1. Peel the grapefruit and dice into fillets.

2. Remove the tough white skin from the fillets and break them into segments.

3. Remove the outer tough and possibly damaged pointed cabbage leaves.

4. Remove the tough stick and cut the leaves into fine strips.

5. Mix the marinade ingredients and add the sunflower seeds, chopped cabbage, pomelo segments, chopped spring onions and season carefully with salt and pepper.

6. Stir in the coriander at the very end.

Good as a starter or as an accompaniment to a main course.


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