Name: Orange salad with chai-spiced syrup
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 3 cardamom pods, bruised; 2 tablespoon caster sugar; 1/3 cup (80ml) water; 1 teaspoon fennel seeds; 6 cloves; 1 cinnamon stick; 1 medium_piece mandarin (200g), cut into wedges; 1 small_piece ruby grapefruit (350g), cut into segments; 2 medium_piece oranges (480g), sliced thinly; 1/2 cup (140g) low-fat plain yoghurt

Ingredients

3 cardamom pods, bruised

2 tablespoon caster sugar

1/3 cup (80ml) water

1 teaspoon fennel seeds

6 cloves

1 cinnamon stick

1 medium_piece mandarin (200g), cut into wedges

1 small_piece ruby grapefruit (350g), cut into segments

2 medium_piece oranges (480g), sliced thinly

1/2 cup (140g) low-fat plain yoghurt

Method

1.Place cardamom in a small saucepan with sugar, water, fennel, cloves and cinnamon; bring to the boil, boil for 2 minutes. Remove from heat; cool.

2.Place mandarin, grapefruit and orange in a medium bowl. Spoon syrup over fruit; top with yoghurt, and sprinkle with orange rind, if you like.

If you don’t have all the spices on hand, you can replace them with a chai black tea bag. Just strain the bag from the syrup after cooling for 15 minutes. Use blood oranges or plain grapefruit, if ruby grapefruit is unavailable. Discard the cinnamon stick before serving.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%