Recipe of the day: Grapefruit and roasted carrot salad
Try private chef Ayabonga Gope's grapefruit and roasted carrot salad, a fresh, garden-inspired recipe.
Private chef Ayabonga Gope grew up accompanying a neighbor to their farm to collect fresh produce, which taught him valuable lessons about how gardens can provide not just ingredients, but also food, opportunity, and community support. This belief inspired him to establish a vegetable garden in his Western Cape community, supplying fresh produce to local restaurants and old-age homes while creating jobs and nourishing the neighborhood.
The organization celebrated Garden Day 2026 on October 18th, with the theme "From Garden to Table: Grow, Gather, Celebrate," emphasizing the connection between growing and eating.
The chef's love for fresh produce is evident in this grapefruit and roasted carrot salad, which embodies the garden-to-table philosophy. The vibrant salad features grapefruit and pomelo, fennel, cherry tomatoes, feta cheese, wild rocket, and a colorful mix of other ingredients. To prepare the salad, first roast baby carrots at 180°C for 10 minutes, then add a touch of honey and balsamic vinegar before roasting for an additional three minutes.
Next, combine the grapefruit, pomelo or oranges, fennel, tomatoes, fresh herbs, and roasted carrots. Whisk together the dressing ingredients: ¼ cup grapefruit juice, 2 tbsp ginger juice, 2 tbsp white balsamic vinegar, ¼ cup olive oil, and 1 tsp honey. Season with salt and pepper. Drizzle the dressing over the salad and serve it on a bed of wild rocket, topped with feta cheese and basil, and a little extra dressing.
For added flavor, consider including pistachios or avocado in the salad. The recipe is a perfect example of how homegrown ingredients can come together to create a delicious, wholesome dish that celebrates the rich bounty of a South African garden.
Written by urgent.news from The Citizen's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
