Ruby grapefruit, rocket, and pecorino flatbread salad

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

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

What are tags?

dinner party | oranges & citrus fruits | rocket | SHE | starters

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