PRAWNS WITH GRAPEFRUIT
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60 g (2 oz) young spinach leaves
1 bunch watercress, trimmed
2 ruby red grapefruit
185 g (6 oz) peeled cooked prawns
2 teaspoons chopped fresh chervil, to garnish
GRAPEFRUIT YOGURT DRESSING:
2 tablespoons Greek strained yogurt
2 tablespoons virgin olive oil
1 teaspoon clear honey
salt and pepper
How to make PRAWNS WITH GRAPEFRUIT
METHOD:
Wash spinach, dry and tear leaves into smaller pieces. Mix with watercress, then divide between 4 individual serving dishes.
Cut peel and pith from grapefruit. Holding each one over a bowl to catch juice, remove segments. Arrange the segments over the salad, then scatter the prawns over the top.
To make the dressing, mix all the ingredients together in a bowl with 2 tablespoons of the reserved grapefruit juice, then spoon over the salads. Serve garnished with chervil.