Name: Three Blue Ducks’ red cabbage, jicama and citrus salad
Prep time: 15 min
Total time: 15 min
Yield: 6 - 8
Ingredients: 1 ruby grapefruit; ½ small red cabbage, thinly sliced on mandolin; 1 small jicama (300gm), peeled, quartered and thinly sliced on a mandolin (see note); 2 spring onions, thinly sliced; ½ pickled chilli (see note above), thinly sliced; Handful each of mint and coriander leaves, torn; 2 tbsp olive oil; 1 tsp soy sauce; 1 tsp honey

“This goes just as well with the fish as it does the pork,” says Robertson.

Serve with Three Blue Ducks’ barbecued whole fish with lemongrass and lime leaves or spicy Bourbon pork.

Ingredients

1 ruby grapefruit

½ small red cabbage, thinly sliced on mandolin

1 small jicama (300gm), peeled, quartered and thinly sliced on a mandolin (see note)

2 spring onions, thinly sliced

½ pickled chilli (see note above), thinly sliced

Handful each of mint and coriander leaves, torn

2 tbsp olive oil

1 tsp soy sauce

1 tsp honey

Method

Main

1.Cut grapefruit in half, squeeze one half, peel and roughly dice the other half. Combine in a bowl with cabbage, jicama, spring onion, pickled chilli and herbs.

2.Whisk together grapefruit juice, olive oil, soy sauce and honey in a bowl. Season to taste, drizzle onto salad, toss to combine and serve.