Blood Orange & Fenugreek/Methi Salad

I am getting all the bright and spring feels with this salad. When we think bitter greens, Fenugreek seldom makes the cut. In fact, it's one of the essential ingredient in lot of Gujarati and overall Indian cuisine. So obviously, I am here to change that! I used seasonal citruses - blood oranges and oranges, paired them with Fenugreek leaves, drizzled lightly warmed olive oil to reduce their bitterness and topped with toasted crushed coriander seeds and I am loving the combo!

Methi, Fenugreek, or Greek hay, is eaten either as fresh leaves, dried or in the seed form. If you've ever eaten at an Indian restaurant, there are high chances you've consumed the dried version of Fenugreek leaves - they have the most fragrant and delicious flavor profile.

It was popular amongst ancient Egyptians, Jewish and the Greeks for medicinal and defense purposes - Jewish defenders of Jerusalem would combine Fenugreek with boiling oil and pour down city walls, making them too slippery for Romans to climb!

In our household though, fresh Fenugreek is used in quintessential Gujju dishes - Handvo, Thepla, Khakhra, Methi Aloo and Methi Eggplant Sabji, Hot Methi Pakoras. The seeds go into a lot of our tadkas and dried leaves are reserved for paneer dishes.

I am excited for you to try this unique salad that brings out the underdog and is such a nutritious salad!

Blood Orange & Fenugreek/Methi Salad

Serves 4

YOU WILL NEED

• 2 medium-sized blood orange

• 2 medium-sized orange

• 1/4 cup fenugreek or methi leaves

• 1/2 tsp coriander seeds

• 1-2 tbsp extra virgin olive oil

• pinch of salt

• 1/4 tsp black pepper powder

Methi bundle

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METHOD

• Take a large handful of fenugreek twigs from the bundle and soak them in a large bowl of water for 5 minutes to allow for dirt and debris to settle.

• Wash them thoroughly using a colander and let excess water drain.

• Remove any sad-looking, wilted fenugreek leaves and separate the leaves until you have about 1/4 cup.

• Using a sharp knife, peel the oranges and remove all of the bitter white pith. Thinly slice the oranges crosswise, removing any pits.

• Dry roast the coriander seeds on medium heat until they become slightly brown and fragrant. Crush the seeds coarsely in a mortar pestle.

• Arrange the orange slices in a platter. Scatter plucked fenugreek leaves and crushed coriander seeds.

• Warm olive oil in a small pan and drizzle on the assembled salad, especially the leaves to awaken their flavor and make them taste less bitter.

• Finish with a little sprinkle of salt and pepper.

Enjoy! 😊