Serves 4.
Ingredients
3 ruby red grapefruit (1kg)
¼ cup (60ml) olive oil
2 tablespoons coarsely chopped fresh chervil
100g curly endive leaves
½ cup (125ml) pomegranate seeds (see notes)
½ cup (55g) coarsely chopped walnuts roasted
Method
- Juice half of one grapefruit; reserve juice. Peel remaining grapefruit; slice thickly
- Place the reserved juice in a screw-top jar with oil and chervil, season to taste and shake well.
- Place endive in a large bowl with dressing; toss gently to combine. Season to taste
- Arrange endive, grapefruit and pomegranate on a serving plate; sprinkle with nuts.
COOKING NOTE:
Cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down in a bowl of cold water. The seeds will sink and the white pith will float.
source: balancebydeborahhutton.com.au