Gizzi Erskine’s Florida Grapefruit, Mint and Feta Salad
Serves: 4
Cost Cutting Eco Friendly Gluten Free
"Florida grapefruit works brilliantly in this salad where you might normally see tomato or watermelon. It’s light and refreshing; the mint works so well with both the taste of the Florida grapefruit and the saltiness of the feta and olives." - Gizzi Erskine
Ingredients:
To make the dressing: 2 tbsp sherry vinegar 2 tbsp lemon juice ¼ tsp pink peppercorns, crushed 4 tbsp really good extra virgin olive oil 3 Florida grapefruits 1 small Lebanese cucumber, halved lengthwise, seeded and thinly sliced 3 small shallots, very thinly sliced 100g kalamata olives (halved if they’re large) small bunch of mint, leaves picked 180g organic feta, thinly sliced into shardsmethod:
- Using a very sharp knife, cut the ends from the Florida grapefruits, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a large bowl, remove the segments, cutting between the membrane. Halve the segments.
- To the Florida grapefruit, add the cucumber, onion, olives and mint. Pour in the vinegar and lemon juice, season with salt and toss to mix. Divide among 4-6 plates or one large platter, and top with the feta.
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