Ruby grapefruit and sumac salad

Difficulty: Easy

Serves:  24 in the classroom

Fresh from the garden: grapefruit, lemon, onion, assorted salad leaves

Recipe source: Adapted from Yotam Ottolenghi’s Plenty More.


  • 2 large bowls
  • salad spinner
  • chopping board
  • knives
  • lemon juicer
  • metric measuring spoons & cups
  • whisk
  • salad bowl
  • salad servers


  • 4 ruby grapefruit
  • ½ small, dried chilli
  • 1 tbsp caster sugar
  • 2 tbsp olive oil
  • 2½ tsp lemon juice
  • 2 tsp sumac
  • ¼ red onion
  • 3 cups leafy greens
  • sea salt

What to do

  • Select your salad leaves from the garden.
  • Wash and dry the salad leaves.
  • Peel and thinly slice the onion.
  • Peel and segment 3 grapefruit.
  • Juice 1 grapefruit
  • Put 150 ml  juice, sugar and chilli in a small saucepan and bring to the boil. Reduce the heat to medium and simmer until the sauce thickens and you have about 2½ tablespoons left. Set aside to cool down then whisk in the olive oil, sumac and ¼ teaspoon sea salt
  • To assemble the salad, put the grapefruit segments, onion, and leafy greens in a bowl. Pour over the dressing, toss and serve.
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