- Cook Time: 20 mins
- Serving: 6 Persons
Nutrition facts (per portion)
- Calories: 113
- Carbohydrate Content: 10g
- Fat Content: 4g
- Fiber Content: 1g
- Protein Content: 9g
- Saturated Fat Content: 1g
- Sodium Content: 0.8g
- Sugar Content: 4g
Prawn, pomegranate & grapefruit salad Recipe
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.
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
Instructions
- 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.
