Pineapple and grapefruit bowl
Sometimes more is actually more! This is definitely true when it comes to the sheer number of crunchy, juicy and simply delicious ingredients in our pineapple and grapefruit bowl – carrots, pineapple, grapefruit and rocket, to name just a few. Let’s get to work!
Ingredients
- 100 g rocket leaves
- 150 g carrots
- 200 g pineapple
- 1 grapefruit
- 1 pear
- 1 small apple
- 1 handful walnuts
- 60 ml pomegranate juice
- 40 ml orange juice (100% fruit)
- 2 tbsp olive oil
- 1 tbsp soya yoghurt
- Salt and pepper
- 1/2 tsp chilli flakes
- 1 tbsp honey
- 150 g shrimps, ready to cook
Directions
- Wash and spin dry the rocket leaves. Peel the carrots and cut into fine strips. Peel and quarter the pineapple, remove the core and cut into thin slices. Peel the grapefruit, remove the pith and cut into thin slices. Divide the pear into quarters, remove the core and slice. Shred the apple finely. Chop the walnuts roughly.
- Mix the pomegranate juice and orange juice with olive oil and soya yoghurt, season with salt, pepper and chilli flakes.
- Add the rocket and carrots to the bowls, pour over the honey and half the dressing. To finish, divide the grapefruit, pineapple, pear, apple, walnuts and shrimps between the bowls, drizzle with the remaining dressing.
Warning – this crunchy dish is a noisy one to eat!
Your Dole team