Dairy-free lunch recipe for 6 people, takes only 20 mins; recipe has pink grapefruit, olive oil, red wine vinegar, caster sugar, dill, prawn, cucumber, shallot, frisee, rocket and pomegranate.
Prawn, pomegranate & grapefruit salad
Course: Dairy-free lunch
Servings
6
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Dill: 2 tbsp chopped dill
- Rocket: 2 handfuls rocket
- Cucumber: 1/2 cucumber, halved lengthways, seeds scooped out with a teaspoon, diced
- Shallot: 2 shallots, finely chopped
- Pomegranate: 100g pack pomegranate seeds
- Caster Sugar: 1 tsp caster sugar
- Prawn: 300g cooked, peeled prawn
- Red Wine Vinegar: 1 tbsp red wine vinegar
- Pink Grapefruit: 2 pink grapefruits, zest and juice from 1, segments cut from the other
- Frisee: 2 handfuls frisee, torn
Directions
- 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.
- Just before serving, gently toss the cucumber, shallots, frisee 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.
