Segment the Florida Grapefruit.
Toast the flaked almonds in a dry frying pan.
Shave the fennel using a speed peeler, then place in a bowl of ice water.
Arrange the Florida Grapefruit segments on a platter or in a bowl.
Drain the fennel, spin to dry, then mix with the mint, rocket and a splash of sherry vinegar and olive oil.
Season with salt and black pepper.
Scatter the fennel mixture over the grapefruit and top with toasted almonds.