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.

Fruit and Vegetables in April

April heralds the blossom of spring. With the daffodils in full bloom, buds bursting on the trees and the days growing longer, it makes for an exciting month of change with longings for the outdoors, alfresco meals and the first braai or barbecue of the year.

Where vegetables are concerned, nothing much changes from the supply situation of March: Broccoli, including the purple sprouting variety, carrots, leeks, new potatoes and sweet potatoes are regularly available. Cauliflower may be available and English spinach will become available as the month progresses. Another vegetable that appears now is Asparagus, but not the local variety, which is only available in May. Imported varieties of asparagus may be available from as far afield as Peru, but the one to look out for is the superior quality Spanish asparagus, which are invariable available from early April. Good courgettes and chicory are also available now, both great components of salads. Another salad vegetable not to be forgotten this month is delicious watercress, which can also be used in cooked dishes.

A dark green leaf with a distinctive peppery, pungent flavour, watercress is an incredibly versatile and healthy vegetable, which can be included in recipes instead of spinach. Look for dark, green leaves and avoid any that are wilting or yellowing. Often eaten raw in salads, watercress can also be cooked. It takes very little cooking and is often used in soups and sauces, in cheese or egg dishes, or served with fish, such as salmon, or as a filler in pies and tarts.

Fruit supplies in April are dominated by imports. Oranges are past their best, although still available, but other citrus fruits are good, for instance you may be able to use grapefruit in place of oranges for some recipes. Lemons and Limes are also still available.

The main UK fruit of the month, although not truly a fruit, but considered as such, is the first of the outdoor rhubarb, which makes a great accompaniment with apple in crumbles and sweet pastries.