Serves 4
An refreshing salad – good contrasts of taste and colour.
Recipe Category

You will need

2 ruby grapefruit
Ina Paarman’s Seasoned Sea Salt
1 pillow pack of rocket leaves or watercress
2 -3 spring onions, finely sliced
Ina Paarman’s Reduced Oil Greek Dressing
handful of black olives, pipped


Peel the grapefruit with a knife, removing all the pith and peel in neat strips down the outside of the fruit. Cut between the membranes to remove the segments of fruit. Place in a bowl and sprinkle lightly with Seasoned Sea Salt. Add the rocket to the grapefruit with the spring onions. Dress with Greek Dressing. Toss lightly, then garnish with the pipped olives.