Name: Prawn, pomegranate & grapefruit salad
Prep time: 20 min
Total time: 20 min
Yield: 6
Cuisine: British
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

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Prawn, pomegranate & grapefruit salad

Prawn, pomegranate & grapefruit salad

Sarah Cook

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Serves 6

Easy

Prep: 20 mins

Plus marinating no cook

A star rating of 5 out of 5.4 ratingsRate

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Bypass bread croutons and a heavy cream dressing and instead serve up a crispy, fruity salad with shellfish

Dairy-free

Egg-free

Gluten-free

Healthy

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal113
fat4g
saturates1g
carbs10g
sugars4g
fibre1g
protein9g
salt0.8g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, December 2012

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A star rating of 5 out of 5.4 ratings

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