Hot smoked salmon & grapefruit salad

Serves 4 Prep 20 mins No Cook £2.60 a portion 291 kcals, 18g fat, 4g sat. fat, 11g sugar

2 grapefruits 1 large fennel bulb, sliced as

ƂPGN[ CU [QW ECP 1 small red onion, thinly sliced 100g bag watercress

ƂNNGVU JQV UOQMGF UCNOQP 2 tsp fennel seeds, lightly

crushed FOR THE DRESSING

2 tsp clear honey 1 heaped tbsp wholegrain

mustard 2 tbsp extra virgin olive oil

1 Top and tail the grapefruits, then remove the skin and pith with a knife. Holding each grapefruit over a bowl, cut into segments and squeeze any juice from the remaining skin and pith into the bowl.

2 To make the dressing, mix the grapefruit juice with the honey, mustard and oil. Season to taste.

3 Toss the grapefruit segments with the fennel, onion, watercress and half the dressing. Arrange > ÃiÀÛ } « >Ìi] y> i ÛiÀ the salmon, drizzle with the remaining dressing and scatter over the crushed fennel seeds.