PRAWN, POMEGRANATE & GRAPEFRUIT SALAD

Prawn, pomegranate & grapefruit salad image

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

Provided by Sarah Cook

Time 20m

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 113 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.8 milligram of sodium