Bypass bread croutons and a heavy cream dressing and instead serve up a crispy, fruity salad with shellfish
Ingredients
- 2 pink grapefruits, zest and juice from 1, segments cut from the other
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp caster sugar
- 2 tbsp chopped dill
- 300g cooked, peeled prawn
- ½ cucumber, halved lengthways, seeds scooped out with a teaspoon, diced
- 2 shallots, finely chopped
- 2 handfuls frisée, torn
- 2 handfuls rocket
- 100g pack pomegranate seeds
Method
-
Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing. Mix half with the prawns and allow to marinate for 10 mins.
-
Just before serving, gently toss the cucumber, shallots, frisée and rocket with the remaining dressing. Add a pile to each of 6 starter plates, along with the prawns and grapefruit segments. Scatter over the pomegranate seeds and serve.