First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

What’s cooking today: Avocado & pink grapefruit salad



What’s cooking today: Avocado & pink grapefruit salad

Tony Jackman’s seasonal avocado and pink grapefruit salad, served on a coral plate by Mervyn Gers Ceramics. (Photo: Tony Jackman)

Combine creamy avocado with tangy pink grapefruit and sprinkle with pomegranate seeds for a salad that’s sure to brighten a dreary winter’s day.

This is a cold-weather salad of things that are perfectly seasonal: It’s peak avocado season, preening pink grapefruit are in the stores, and it’s the tail end for pomegranates before they slip away until next year. This recipe accompanies this column.


(Serves 2 as a starter) 

1 perfectly ripe avocado, pitted, peeled and halved

1 pink grapefruit 

2 or 3 Tbsp pomegranate seeds 

1 spring onion, sliced on the diagonal 

2 Tbsp lime juice mixed with 1 Tbsp avocado oil, salt and black pepper

Juice of ½ a lemon 

Fresh mint for garnish 


Peel the grapefruit and carefully, using a small, sharp knife, remove the membranes to reveal the perfect inner fruit. Either use these segments whole, or, if you are clumsy like me, cut them into little triangles. Peel the avocado, slice around all the way to the stone, and carefully prise it out. Lay each half on a plate. Use a small knife to make slices from just near the narrow end, all the way down, so that the narrow end remains intact. Gently press down to fan them out. Squeeze lemon juice over to prevent discolouration. Place the grapefruit pieces around. Drizzle the dressing over. Scatter pieces of spring onion and pomegranate seeds over, and garnish with fresh mint. DM/TGIFood

Tony Jackman is Galliova Food Champion 2021. His book, foodSTUFF, is available in the DM Shop. Buy it here

Mervyn Gers Ceramics supplies dinnerware for the styling of some TGIFood shoots. For more information, click here.

Follow Tony Jackman on Instagram @tony_jackman_cooks. Share your versions of his recipes with him on Instagram and he’ll see them and respond.

SUBSCRIBE to TGIFood here. Also visit the TGIFood platform, a repository of all of our food writing.


Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

Please peer review 3 community comments before your comment can be posted