Prawn, pomegranate & grapefruit salad

1 of 5-a-day 10-30 minutes 200 kcal or less 6 servings canapés christmas for everyone festive fish salad five a day gluten intolerant good for you holiday entertaining mains no dairy no gluten no nuts no wheat prawn cocktail quick seafood salad starter vitamin c

Ingredients

2 pink grapefruits , zest and juice from 1, segments cut from the other

2 tbsp olive oil

1 tbsp red wine vinegar

1 tsp caster sugar

2 tbsp chopped dill

300g cooked, peeled prawn

½ cucumber , halved lengthways, seeds scooped out with a teaspoon, diced

2 shallots , finely chopped

2 handfuls frisée , torn

2 handfuls rocket

100g pack pomegranate seeds

Method

Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing. Mix half with the prawns and allow to marinate for 10 mins.

Just before serving, gently toss the cucumber, shallots, frisée and rocket with the remaining dressing. Add a pile to each of 6 starter plates, along with the prawns and grapefruit segments. Scatter over the pomegranate seeds and serve.