Entree Oysters with Grapefruit & Mint Salsa • 12 fresh oysters, shucked, on the half shell • 1 ruby red grapefruit, segmented and diced • 1 small red onion, very finely diced • Juice of one lime • 1 teaspoon honey • 2 tablespoons finely chopped mint leaves • Salt & pepper to taste • 12 whole mint leaves, to garnish 1. Combine the lime juice and honey in a small bowl and whisk until the honey has dissolved. 2. Add the diced grapefruit, onion and chopped mint and stir to combine. Season with salt and pepper. 3. Top each oyster with one teaspoon of the salsa and garnish with a mint leaf. pindaramagazine.com.au Pindara Magazine 95
Pindara Private Hospital Magazine - Issue Nine
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