Prawn, pomegranate & grapefruit salad

Prawn, pomegranate & grapefruit salad

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Cooking time

Prep: 20 mins Plus marinating no cook

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Dairy-free
  • Nut-free
  • Gluten-free
  • Egg-free
  • Healthy
Nutrition info

Nutrition per serving

kcalories
113
protein
9g
carbs
10g
fat
4g
saturates
1g
fibre
1g
sugar
4g
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

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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.

Recipe from Good Food magazine, December 2012

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