Pepper & Grapefruit Sauce

This grapefruit and pepper recipe is inspired by the lovely Ottolenghi... and it is very delicious; sweet, spicy and piquante all at once. Is the perfect match to his Harissa Roasted Chicken, but would also go brilliantly with a piece of grilled white fish, or with garlicky bean fritters. This sauce is particularly brilliant because it is super low in cholesterol, but makes other dishes taste very special and exciting.


  • 2 or 3 Red, Orange or Yellow Peppers
  • Extra Virgin Olive Oil
  • Half a mug (ish) Grapefruit Juice
  • Half a mug (maybe a bit less) Lemon Juice
  • A really good drizzle Maple Syrup
  • A pinch Ground Cinnamon

Wash and slice the Peppers into long thin strips

Heat a pan, and when hot – add a little Olive Oil and the Peppers

Cook them on a medium to high heat until they are starting to char slightly – this gives the peppers a great flavour

When they still have some bite, but are starting to soften up and blacken a little – add a pinch of Cinnamon and stir briefly.  Now add the fresh Grapefruit Juice, Lemon Juice and Maple Syrup – stir again.  Cook the sauce for a couple of minutes so that the acidity of the citrus fruit goes slightly – and then taste it.  Add a little of what you think it needs – maybe a tiny pinch of Salt, maybe some more Maple Syrup?

Serve warm with pieces of Roasted Chicken – or with Flatbread, Lettuce, Cucumber and Natural (0%) Yoghurt (makes a great salad combination)

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