- 2 grapefruit
Named for the fact that the fruits grow in grape-like bunches, grapefruits are the largest…
- 1 large fennel bulb, sliced as finely as you can (or use a mandolin)
Like Marmite, fennel is something that you either love or hate – its strong aniseed…
- 1 small red onion, thinly sliced
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 4 fillets hot-smoked salmon
- 2 tsp fennel seed, lightly crushed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
For the dressing
- 2 tsp clear honey
- 1 heaped tbsp wholegrain mustard
- 2 tbsp extra virgin olive oil
Top and tail the grapefruits, then remove the skin and pith with a knife. Holding each grapefruit over a bowl, cut into segments and squeeze any juice from the remaining skin and pith into the bowl.
To make the dressing, mix the grapefruit juice with the honey, mustard and oil. Season to taste.
Toss the grapefruit segments with the fennel, onion, watercress and half the dressing. Arrange on a serving plate, flake over the salmon, drizzle with the remaining dressing and scatter over the crushed fennel seeds.