Prawn, pomegranate & grapefruit salad

Ingredients

• 2  2 pink grapefruits 
• 2 tbsp olive oil 
• 1 tbsp red wine vinegar 
• 1 tsp caster sugar 
• 2 tbsp optional: dill chopped
• 300 g prawn cooked peeled
• 0.5  cucumber diced with a teaspoon, halved
• 2  shallots finely chopped
• 2 handfuls frisée 
• 2 handfuls rocket 
• 100 g pack pomegranate seeds 

Equipment

• whisk

Directions

1. Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing.
2. Mix half with the prawns and allow to marinate for 10 mins.
3. Just before serving, gently toss the cucumber, shallots, frise and rocket with the remaining dressing.
4. Add a pile to each of 6 starter plates, along with the prawns and grapefruit segments. Scatter over the pomegranate seeds and serve.