GRAPEFRUIT CHICKEN CUP SALAD

PREPARATION TIME: 20 MINS SERVES 4 (AS A LIGHT MEAL)

4 pink grapefruit

2 cups shredded cooked barbecue

chicken 1 lebanese cucumber,

coarsely grated

2 Tbsp sunflower seeds, chopped 1 Tbsp dried cranberries, chopped 2 green shallots, finely sliced ½ bunch dill, leaves picked,

finely chopped

½ bunch basil, leaves picked and

shredded

130g (½ cup) low-fat Greek-style

natural yoghurt

2 tsp Worcestershire sauce

2 tsp honey

2 cloves garlic, crushed

Micro herbs, to serve (optional)

1 Use a sharp knife to cut the top third off the grapefruit, then cut a small slice off the bottom so grapefruit will sit upright on a plate. Cut between rind and flesh with a small knife, leaving skin intact, then remove connecting membranes and dice the flesh.

2 Put diced grapefruit, chicken, cucumber, sunflower seeds, cranberries, shallots, dill and basil in a small bowl.

Toss to combine.

3 Whisk yoghurt, Worcestershire sauce, honey and garlic together in a small bowl. Pour dressing over the grapefruit mixture and toss well to combine.

4 Spoon the grapefruit mixture evenly between grapefruit shells. Top with micro herbs, if you like.

COOK’S TIP

Make sure you remove the skin and stuffing before shredding the chicken.