Crab, prawn and grapefruit salad

Serves: 8

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Total Time: 15

Prep Time: 15

• 6 tablespoon(s) olive oil
• 3 tablespoon(s) white wine vinegar
• juice of 1 grapefruit
• 1 teaspoon(s) caster sugar
• 1 teaspoon(s) capers, lightly crushed
• meat of 2 fresh crabs
• 200 gram(s) pack king prawns with tails on
• 2  pink grapefruits, segmented
• 75 gram(s) bag of watercress, lamb's lettuce or pea shoots
• You will need: a 10cm/4in straight-sided cutter

Method

1. Firstly, make dressing - in a jug, mix together oil and vinegar, then add grapefruit juice and sugar before whisking. Add capers and whisk again. Season well with a pinch of sea salt and some freshly ground black pepper. Taste and adjust seasoning, although it's better left to sit a while. You could make this ahead and leave in fridge.
2. In a bowl, add crab and a tiny amount of dressing, mix well and season if you wish. Sit cutter on a serving plate then spoon crab mixture into cutters, making sure there will be enough for each portion. Then carefully remove cutter. Top with prawns and grapefruit. When ready to serve, drizzle over dressing and garnish with leaves.

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