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Prawn, pomegranate & grapefruit salad

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

  • Prep: 20 mins
    Plus marinating no cook
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 113
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 4
  • Protein 9
  • Fat 4
  • Fibre 1
  • Salt 0.8

Nutrition per serving

  • Calories 113
  • Carbohydrates 10
  • Saturated Fat 1
  • Sugar 4
  • Protein 9
  • Fat 4
  • Fibre 1
  • Salt 0.8

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 prawns
  • 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

  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.

  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.

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