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Prawn, pomegranate & grapefruit salad

Prawn, pomegranate & grapefruit salad

A star rating of 5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus marinating no cook
  • Easy
  • Serves 6

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

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Healthy
  • Nut-free
Nutrition: per serving
HighlightNutrientUnit
kcal113
fat4g
saturates1g
carbs10g
sugars4g
fibre1g
protein9g
low insalt0.8g
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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

Method

  • STEP 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.

  • STEP 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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A star rating of 5 out of 5.4 ratings
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