Prawn, pomegranate & grapefruit salad
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Prawn, pomegranate & grapefruit salad

By Sarah Cook

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

Nutrition per serving

  • kcal 113
  • fat 4g
  • saturates 1g
  • carbs 10g
  • sugars 4g
  • fibre 1g
  • protein 9g
  • salt 0.8g

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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