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Ruby grapefruit, rocket, and pecorino flatbread salad


Ruby grapefruit, rocket, and pecorino flatbread salad

Ingredients

2 ruby or pink grapefruit, peeled and segmented
50g (2oz) wild rocket
2tbsp raspberry vinegar
5tbsp extra virgin olive oil
Salt and freshly ground black pepper

 

 



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The sweet flavour and texture of the grapefruit is complemented by the peppery rocket leaves.


In short
Preparation time:
5 mins
Cooking time:
2 mins
Total time:
7 mins
Serves:
4 people
Cuisine:
Vegetarian
Course:
Soups, starters & snacks
Nutrition (per portion)
  • 270 calories
  • 20g fat (5g saturates)

Method

1. Place the grapefruit and rocket in a bowl. Mix together the raspberry vinegar and olive oil, season generously and pour over the grapefruit mixture. Toss together to mix well.

 
2. Place the tortilla strips on a grill rack and brush with a little olive oil. Place under a hot grill and cook for 20-30 seconds, turn over, brush with oil and sprinkle over the grated cheese. Place back under the grill and cook for 40-60 seconds, or until crisp and golden.

3 To serve, divide the flatbread strips between 4 large plates and top with the fresh grapefruit and rocket salad.

Photographs Peter Cassidy; food & styling Sunil Vijayakar
 

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