Gourmet (South Africa) - - LIFESTYLE -

Louisa Punt-fouche of Kre­douw shared this recipe with Camilla, which she then put her own spin on. It’s now a har­vest-ta­ble favourite. Be sure to use lash­ings of the best ex­tra-vir­gin olive oil you can find – the

Soak the sliced onion in wa­ter for an hour be­fore use to sweeten it some­what. 2. Peel and slice the grape­fruit, ar­rang­ing it in lay­ered cir­cles on a plat­ter. Top with the onion and olives, then sprin­kle the sugar over. Now pour gen­er­ous amounts of olive oil over ev­ery­thing. It is best to leave this for at least 2 hours be­fore serv­ing. Sea­son with salt and pep­per be­fore serv­ing.

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