GOURMET
An irresistable Autumnal menu inspired by the flavours of the Mediterranean
6 Servings
This is a most refreshing salad to serve after a chicken dinner and perhaps with cheese. having a mix of pink and yellow grapefruit is lovely and gives it a joyful appearance.
1 large sweet orange
1 large or 2 small grapefruit 150-200g mixed small
salad leaves
Juice of half lemon 4t extra-virgin olive oil
Good handful of fresh mixed herbs, such as chives, dill and Italian parsley
1. Peel the citrus fruit using a serrated knife – slice off the tops, then cut down the sides, making sure you remove the pith with the peel. Then cut them into slices and cut the slices into quarters and arrange them on a wide platter. spread the salad leaves on top. 2. Mix the lemon juice and olive oil, season with sea salt and black pepper, and pour all over the salad. snip the herbs over the top using scissors.