Recipe: Prawn, Cashew and Grapefruit Salad

Serves 4

Ingredients:
2 Florida grapefruits
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper
2 endives
200g sugar snap peas
600g cooked jumbo prawns

Method:
Peel the grapefruits and carefully remove the segments.  Squeeze any remaining juice into a small bowl and stir in the olive oil.  Season to taste with salt and freshly ground black pepper.

Separate the endives leaves; wash and dry them.  Cut the sugar snap peas in half diagonally.

Divide the endive leaves between four plates and arrange the grapefruit segments, sugar snap peas and prawns over the salad.

Drizzle each plate with a little dressing and season.  Serve at once.
 

Photo and recipe: Florida Grapefruit