Grapefruit Chermoula

Ingredients for Grapefruit Chermoula

• 1 grapefruit

• 1 large shallot, finely chopped

• 2 garlic cloves, finely grated

• 3 tablespoons fresh lemon juice

• 1 teaspoon kosher salt, plus more

• 1/2 small preserved lemon, flesh discarded, peel finely chopped

• 1/2 cup finely chopped fresh coriander

• 2 tablespoons olive oil

• 2 teaspoons finely grated peeled ginger

• 2 teaspoons harissa paste

• 1 1/2 teaspoons ground cumin

• 1 teaspoon honey

• 1/2 teaspoons tomato paste

• Freshly ground black pepper

How to make Grapefruit Chermoula

Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 tablespoons juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl.

Combine shallot, garlic, lemon juice, and 1 teaspoon salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, coriander, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.