Ingredients

  • 1 whole Pink Florida Grapefruit, segmented
  • 3 bulbs Fennel, peel into thin shavings
  • 2 sprigs Fresh mint
  • 2 handfuls Rocket
  • 1 splash Sherry vinegar
  • 1 splash Extra virgin olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 30 g flaked toasted almonds

Method

  1. 1

    Segment the Florida Grapefruit.

  2. 2

    Toast the flaked almonds in a dry frying pan.

  3. 3

    Shave the fennel using a speed peeler, then place in a bowl of ice water.

  4. 4

    Arrange the Florida Grapefruit segments on a platter or in a bowl.

  5. 5

    Drain the fennel, spin to dry, then mix with the mint, rocket and a splash of sherry vinegar and olive oil.

  6. 6

    Season with salt and black pepper.

  7. 7

    Scatter the fennel mixture over the grapefruit and top with toasted almonds.

Nutritional Details

Each serving provides
  • Energy 515kj 123kcal 6%
  • Fat 5.2g 7%
  • Saturates 0.6g 3%
  • Sugars 10.0g 11%
  • Salt 0.38g 6%

% of the Reference Intakes

Typical values per 100g: Energy 218kj/52kcal

Each serving provides

10.7g carbohydrate 7.1g fibre 4.8g protein

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