Prawn and Grapefruit Salad

Another great recipe from Nik and Edwina's Cookbook. A lovely light, zesty, flavoursome alternative to a more traditional prawn cocktail. It's similar to a recent ceviche recipe I made this recently: Tuna and avocado ceviche.

Ingredients

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• 300g cooked and peeled tiger prawns, cut in half lengthways
• 1 ruby grapefruit, cut into segments
• 1 bunch of fresh dill (about 15g), chopped
• 2 ripe avocados, peeled, stoned and diced thinly
• 40g wild rocket
• 1 lime, juiced
• 1 tablespoon of light olive oil or avocado oil
• ¼ teaspoon cayenne pepper
• 1 or 2 Pitta breads per person

Method

1. Mix prawns, grapefruit, dill, together
2. Mix together cayenne, oil and lime juice
3. Arrange avocados and a couple of handfuls of rocket on each plate.
4. Top with prawn mix and drizzle with the lime juice vinaigrette.

Serving suggestions

Serve with Moro crispbread

Variations

Fry 4 or 5 cloves of peeled and crushed garlic in olive oil for a few minutes then cook the prawns in the garli oil.

See also

• Similar ceviche-style recipes

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