Florida Grapefruit Onion Marmalade with Goat’s Cheese & Endive Salad

This is the kind of dish that feels fresh, vibrant, and just a little bit different in the best possible way. The sticky onion marmalade brings sweetness, sharpness, and real depth, lifted beautifully by the fragrant zest and juice of Florida grapefruit. Then you’ve got the endive, quickly caramelised in the same pan so it picks up all those lovely savoury flavours, before being paired with fresh grapefruit segments, creamy goat’s cheese, parsley, and pumpkin seeds. It’s light but full of character, with that brilliant balance of sweet, bitter, citrusy, and creamy flavours that makes every bite interesting. Perfect for a light lunch, a starter, or a salad that feels a little bit special.

Timings:

Prep time: 20 minutes

Cooking time: 20 minutes

Serves: 2–4

Ingredients:

For the onion marmalade:

• 2 onions, sliced

• Pinch of salt

• 2 tbsp sugar

• 2 tbsp red wine vinegar

• Zest of 1 Florida grapefruit

• Juice from the centre of 1 Florida grapefruit

• 1 tsp fresh rosemary, chopped

For the salad:

• 2 endive, halved lengthways

• Segments of 1 Florida grapefruit

• Small handful flat-leaf parsley

• 2 tbsp pumpkin seeds

• 100g goat’s cheese

Method:

1. Start by making the onion marmalade. Add the sliced onions to a pan with a pinch of salt.

2. Cook gently until the onions are soft and translucent.

3. Add the sugar and stir well.

4. Pour in the red wine vinegar.

5. Add the Florida grapefruit zest for fragrance and flavour.

6. Reduce the mixture until it becomes sticky and glossy.

7. Peel and segment the Florida grapefruit by cutting between the pith to release the segments.

8. Squeeze the juice from the middle of the grapefruit into the onion marmalade.

9. Stir through the chopped fresh rosemary and transfer the marmalade to a bowl.

10. Do not clean the pan.

11. Place the halved endive cut-side down into the same pan and cook until lightly caramelised.

12. Spread the onion marmalade onto a serving plate.

13. Arrange the caramelised endive on top.

14. Add the fresh grapefruit segments.

15. Scatter over the flat-leaf parsley and pumpkin seeds.

16. Finish with pieces of goat’s cheese over the top.

Chef’s Tip:

Don’t rush the onion marmalade — letting it reduce properly is what gives you that lovely sticky texture and deep flavour. And cooking the endive in the same pan afterwards is a simple little trick that adds an extra layer of richness to the finished salad.