Grapefruit, Fennel & Pistachio Salad

Here grapefruits are paired with aromatic fennel and earthy pistachios, with a little honey in the dressing to provide some relief from any sourness the citrus brings. Best serving this dish in the spring, when grapefruits are at their sweetest and juiciest.

Serves 2 as a light lunch or 4 accompanied with dinner.

Ingredients:

~ 30g pistachios, removed from their shells

~ 1 large red grapefruit

~ 1 fennel bulb

~ 1/2 cucumber

~ 30g lambs lettuce

For the dressing:

~ 2 tbsp of extra virgin olive oil

~ 1 tbsp of white wine vinegar

~ 2 tsp of clear honey

~ Salt and pepper

Method:

1. Begin by toasting the pistachios over a low to medium heat in a frying pan until aromatic. Remove from the heat and roughly chop.

2. Wash the lettuce leaves and drain off any excess water. Arrange on a platter dish.

3. Peel the grapefruit using a knife and over a bowl to catch any juices, segment the fruit by cutting between the pith. Set aside 1 tablespoon of the grapefruit juice. The rest you can reserve for drinking or discard.

4. Prepare the fennel by removing the fronds (the frilly, herb-like ends) and set to one side to garnish with, remove the core of the fennel and thinly slice.

5. Thinly slice the cucumber on an angle.

6. Add the prepared fennel, grapefruit and cucumber to the platter, dotting them evenly around the lettuce.

7. Make the dressing, by adding all the ingredients to a small mason jar, along with 1 tbsp of the remaining grapefruit juices. Season with salt and pepper and shake until combined.

8. When ready to serve, drizzle the dressing over the salad and scatter over the toasted pistachios and remaining fennel fronds.