Avocado and grapefruit salad

SERVES 2 1 grapefruit 1 ruby grapefruit 1 large, ripe avocado 2 tsp runny honey, to taste

USING a small serrated knife, cut the peel and pith from each of the grapefruit. Hold the peeled grapefruit in one hand over a bowl to catch the juice. Carefully cut either side of the grapefruit segment membranes to free the flesh. Put the grapefruit slices into the bowl and repeat to free all segments from both grapefruit. Halve the avocado and discard the stone. Cut each half into six slices, without cutting through the skin. Use a large spoon to scoop out the wedges away from the skin. Arrange the two different-coloured grapefruit slices and the avocado slices on a plate. Drizzle over honey to taste if required. Serve immediately.