Ruby grapefruit, rocket, and pecorino flatbread salad

Serves: 4

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Total Time: 7

Prep Time: 5

Cook Time: 2

• 2  ruby or pink grapefruit, peeled and segmented
• 50 gram(s) wild rocket
• 2 tablespoon(s) raspberry vinegar
• 5 tablespoon(s) extra virgin olive oil
• Salt and freshly ground black pepper

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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