POMELO

Simon is freshly inspired by the experience of being on a cookbook shoot where Pomelo was front, centre... and portrait. Both Yumi and Simon get a little misty remembering what a different world it was during LOCKDOWN (police checks, really?) and how food was used as a way to bond.ITALIAN POMELO SALADRemove the pith from the pomelo. Peel the flesh from any pith and break the segments into generous chunks.Remove the seeds from 1 pomegranate.Make a dressing out of juice on 1 lemon, 3tbs good olive oil and a fat pinch of sea salt.Into a bowl - a bunch of picked mint, 100g rocket, the pomelo slices. Dress and toss. Serve onto individual plates dressed with torn up mozzarella balls, the pomegranate seeds, lots of generous black pepper, a drizzle of olive oil, and some big fat shaved ribbons of Grana Padono cheese. Hosted on Acast. See acast.com/privacy for more information.