Prawns and grapefruit
SERVES 4
INGREDIENTS
1⁄3 cup pine nuts
24 medium cooked prawns
400g asparagus spears, trimmed
300g curly endive lettuce, leaves separated
2 small witlof, halved
400g seedless red grapes, halved
1 small red onion, sliced thinly
GRAPEFRUIT DRESSING
2 large red grapefruit
75g pomegranate seeds (see Tip)
2 shallots, chopped finely
¼ cup olive oil
1½ Tbsp raspberry vinegar
1 To make Grapefruit Dressing, cut the rind with the white pith from the grapefruit. Cut between the membranes, over a bowl to catch the juices, releasing segments; reserve segments in another small bowl for step 5. Squeeze juice from the membrane into the bowl with juices; you will need 2 tablespoons grapefruit juice. Whisk juice, pomegranate seeds, shallots, oil and raspberry vinegar to combine; season to taste.
Stir pine nuts in a small frying pan
