Sunday, November 23, 2014
Tabbouleh with grilled sweet potato, celariac & pink grapefruit salad
Turned out her 51 guests were arriving to eat at 12:30, not 2:30 as she had organised and her sick feeling was panic. I think she'd been used to shouty chefs. Who needs it? Much better to see these things as a challenge. "Riiiiight - let's go then!"
By some miracle we got 2 1/4 hours work done in 45 minutes - love bit of pressure! 10 minutes before we had originally been meant to start serving, the guests had finished and were leaving for the Christening ceremony none the wiser to the emergency behind the scenes. Job done.
Due to the rush this healthy living autumnal salad was rather rustic in presentation - but tasted great. Once you've segmented the pink grapefruit you can squeeze the remaining juice from the remaining flesh over the salad along with olive oil as a dressing.