Prawn, pomegranate & grapefruit salad

• pink grapefruits↗2

  zest and juice from 1, segments cut from the other

• olive oil↗2 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• caster sugar↗1 tsp tsp
• chopped dill2 tbsp tbsp
• cooked, peeled prawn300g g
• ½ cucumber

  halved lengthways, seeds scooped out with a teaspoon, diced

• shallots↗2

  finely chopped

• handfuls frisée↗2

  torn

• handfuls rocket↗2
• 100g pack pomegranate g

  seeds

Step-by-step instructions

1. 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. 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.