This has all the vitamin C flu-busting of citrus, the soothing benefits of manuka honey and gut flourishing kefir. If you fall into the no-fruit-in-savoury category a la pineapple on pizza, look away. Or just remove the onion and replace the cumin with vanilla bean paste to push this salad into 'sweet' territory.
¼ cup olive oil
1 tsp ground cumin
¼ tsp minced ginger
1 tbsp Manuka honey
zest and juice of ½ a lemon
1 cup Greek-style yoghurt
¼ cup milk kefir
2 mandarins, peeled, pith removed, segmented
2 gold kiwifruit, peeled and sliced into 3-5mm-thick rounds
1 green kiwifruit, peeled and sliced into 3-5mm-thick rounds
1 ruby red grapefruit, peeled, pith removed, sliced into 1cm-thick rounds
1 Valencia orange, peeled, pith removed, sliced into 1cm-thick rounds
½ red onion, finely sliced
1 tbsp finger lime pearls (optional)
arils of ¼ pomegranate
1. For the dressing, combine the dressing ingredients in a bowl, whisk briefly to combine and set aside.
2. Combine the yoghurt and kefir in a bowl. Season generously and scoop onto a large serving plate. Top with slices of the fruit and scatter over the red onion, finger lime pearls and pomegranate arils.
3. Spoon over the dressing and serve.
Tip: To ensure your yoghurt-kefir mix isn't too runny, it is important to use a really thick Greek-style yoghurt for the base. I also deliberately left my slices of grapefruit and orange nice and thick, so they take on all the dressing flavours.