Smoked haddock with lemon & dill lentils
A low-GI supper for two with delicate fish and flavoured pulses - filling and nutritious
Prawn, pomegranate & grapefruit salad
Serves 6
Easy
Prep:
Plus marinating no cook
Bypass bread croutons and a heavy cream dressing and instead serve up a crispy, fruity salad with shellfish
Skip to ingredients
- 2 pink grapefruitszest 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 prawn
- ½ cucumberhalved lengthways, seeds scooped out with a teaspoon, diced
- 2 shallotsfinely chopped
- 2 handfuls friséetorn
- 2 handfuls rocket
- 100g pack pomegranateseeds
Nutrition: per serving
- kcal113
- fat4g
- saturates1g
- carbs10g
- sugars4g
- fibre1g
- protein9g
- salt0.8glow
Method
step 1
Whisk together the grapefruit zest and juice, oil, vinegar, sugar and dill to make a dressing. Mix half with the prawns and allow to marinate for 10 mins.
step 2
Just before serving, gently toss the cucumber, shallots, frisée and rocket with the remaining dressing. Add a pile to each of 6 starter plates, along with the prawns and grapefruit segments. Scatter over the pomegranate seeds and serve.
