This fruity finish comes from Australian food writer Lynne Mullins who regularly contributes to Good Living and Sunday Life, reviews for the SMH Good Food Guide has published two books: Noodles to Pasta and Relish and currently presents fresh produce segments on radio 2UE and Channel Nine’s ‘Mornings with Kerri-Anne’.
Citrus Salad with White Wine and Thyme Syrup
Ring the changes with the seasons with this dish. If navel oranges are all that’s available, it’s still delicious. The recipe is sweetened with pure floral honey (yellow box). If you prefer, sweeten to taste with an alternative sweetener that’s suitable for cooking.
1 blood orange
1 ruby orange
1 navel orange
2 black or green figs, halved
low fat yoghurt, to serve
White wine and thyme syrup
1/2 cup (125 ml/4 fl oz) fruity white wine, such as riesling
3 tablespoons pure floral honey (or to taste)
thinly peeled piece of lemon rind
1/2 cup (125 ml/4 fl oz) water
2 teaspoons fresh thyme leaves
To make the wine and thyme syrup, place wine, honey, lemon rind and water in a saucepan and stir over low heat until honey has dissolved into the mixture, then bring just to the boil, reduce heat and simmer over medium heat for 8–10 minutes or until syrupy. Discard rind, stir in thyme and cool.
Using a small knife, cut rind and pith from the oranges, then cut fruit into wedges and place in a large bowl with fig halves. Pour wine syrup over and toss gently to combine. Divide salad among bowls and serve immediately topped with yoghurt.
Per serving (with 1 tablespoon of low fat yoghurt)
Energy: 637 kilojoules/152 calories, protein: 2.8 g, fat: 0.2 g, carbohydrate 29.5 g, fibre 2.7 g
Food: Lynne Mullins; Photo: Jennifer Soo