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 shrimp
½ cucumber, halved lengthways, seeds scooped out with a teaspoon, diced
2 handfuls frisée, torn
2 handfuls rocket
100g pack pomegranate seeds
Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing.
Mix half with the shrimp and allow to marinate for 10 mins.
Just before serving, gently toss the cucumber, frisée and rocket with the remaining dressing.
Add a pile to each of 6 starter plates, along with the shrimp and grapefruit segments.
Scatter over the pomegranate seeds and serve.
Recipe from Good Food magazine