Seared pink grapefruit & ricotta salad
Even in the depths of winter, this fresh mix of flavours feels somehow bright and summery. Searing the grapefruit slices adds a mild bitter-caramel edge that works beautifully with the sweetness of the honey and ricotta in Lucas Hollweg's recipe.
- Serves4
- CourseStarter
- Prepare15 mins
- Cook5 mins
- Total time20 mins
- Pluscooling
Ingredients
- 2 Florida pink grapefruit
- 1 tbsp extra virgin olive oil, plis 1 tbsp for frying
- 250g ricotta, drained
- ½ x 25g pack mint, leaves picked
- ½ x 90g pack wild rocket
- 4 tsp clear honey
- 1 red chilli, deseeded and finely chopped
- 1 tbsp pumpkin seeds
Method
Use a sharp knife to cut off both ends of the grapefruit, then put on a board and cut down around the curve of each fruit in strips to remove the peel and pith. Cut the flesh across into horizontal slices about 0.5cm thick, catching any juices in a bowl.
Heat a large nonstick frying pan over a medium heat. Brush with a very thin layer of oil and add the grapefruit slices. Working in batches, cook the slices for about 20-30 seconds on each side until tinged with colour. Transfer to a plate to cool.
Arrange the grapefruit on plates (or a platter), season and add dollops of ricotta. Scatter with mint leaves and rocket, then drizzle with honey, olive oil and a trickle of reserved juice. Scatter with the chilli and pumpkin seeds to serve.
And to drink...
Waitrose Blueprint Provence Rosé, France
Elegant and refreshing, with hints of summer fruits that suit the salad’s sweet-sharp flavours.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,069kJ/ 256kcals |
|---|---|
Fat | 16g |
Saturated Fat | 5.6g |
Carbohydrates | 18g |
Sugars | 17g |
Fibre | 2.1g |
Protein | 8.6g |
Salt | 0.2g |