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Nutrition: per serving

  • kcal113
  • fat4g
  • saturates1g
  • carbs10g
  • sugars4g
  • fibre1g
  • protein9g
  • salt0.8g
    low

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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