Prawn, Grapefruit and Watercress Salad

For starters, salads fit the bill, and what could be more refreshing than the tangy taste of watercress to begin a meal with? The addition of grapfruit to the salad, of course.

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Ingredients:

2 pink grapefruit

5ml Dijon mustard

Sea salt and freshly ground pepper to season

150ml olive oil

5-6 cooked prawns per person

2 packets of watercress, (75g per pack) washed and drained.

Method:

Using a ribbon zester tool, remove the zest from the grapefruit and put it in a small pan of cold water and bring it to the boil. Drain and leave aside. Holding the grapefruit over a bowl to catch the juice, carefully cut the white pith from the fruit with a sharp serrated edged knife. Cut the flesh into segments, then squeeze the remaining membranes to extract the juice. Put the grapefruit segments and juice to one side.

Put the mustard, salt and pepper in a small bowl and add 100ml of the grapefruit juice. Whisk together well. Whisk in the oil. Spoon 60ml of the dressing over the cooked prawns, then cover and leave to marinate in the fridge for at least 2 hours, or overnight.

Toss together the watercress, grapefruit segments, strips of zest, prawns and the remainder of the dressing.

There you have it; you are ready to serve.