Roe Salad With Coriander And Grapefruit Sauce

1. 1

   Boil the roe in water seasoned with salt until opaque.

2. 2

   Drain, let cool and slice.

3. 3

   Peel the potatoes, cut into cubes and cook in water seasoned with salt.

4. 4

   Drain and cool.

5. 5

   On a large serving platter, arrange the potatoes, chickpeas, roe, tomato wedges and chopped onion.

6. 6

   Garnish with coriander leaves and grapefruit sections.

7. 7

   For the dressing: Place the coriander, olive oil, salt and juice of half a grapefruit.

8. 8

   Serve the salad drizzled with the dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.