For the salad

  • 8 baby potatoes
  • 3 pink Florida grapefruit
  • 1 small fennel, thinly sliced
  • 1 half cucumber
  • 1 avocado
  • 1 persimmon
  • 4 tbsps fresh pomegranate seeds
  • 2 sprigs of tarragon
  • 1 bag mixed salad leaves, including radicchio
  • 1 tbsp extra virgin olive oil
  • 12 king prawns

For the vinaigrette

  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • 2 cloves garlic, crushed
  • 2 tbsps plus 1 tsp extra virgin olive oil


  1. 1

    Cook potatoes in boiling salted water until very tender. While the potatoes are cooking, whisk together the ingredients for the vinaigrette in a medium bowl.

  2. 2

    Cut the cooked potatoes into quarters and put them directly into the vinaigrette while they are hot to infuse flavour.

  3. 3

    Zest 2-3 tablespoons of grapefruit peel. Then, peel and segment the grapefruit and place in a strainer over a bowl to save juice for searing the prawns.

  4. 4

    Thinly slice the fennel and cucumber.

  5. 5

    Peel and cube the avocado and persimmon.

  6. 6

    Pluck individual tarragon leaves from the stem.  Set all ingredients aside.

  7. 7

    In a hot sauté pan, sear prawns in one tablespoon of olive oil. Cook the prawns for approximately one or two minutes on each side or until cooked. 

  8. 8

    Add grapefruit zest and reserved juice to pan. Combine prawns and remaining salad ingredients together, toss and serve.

Nutritional Details

Each serving provides
  • Energy 1130kj 270kcal 14%
  • Fat 14.0g 20%
  • Saturates 2.1g 11%
  • Sugars 13.0g 14%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 297kj/71kcal

Each serving provides

25.0g carbohydrate 5.1g fibre 8.2g protein

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