On the continent we tend to eat a lot of bitter dark leafy vegetables during the winter months. They’re the only plants that traditionally grew this time of year. Nothing beats a fresh salad of dark greens finished with a fresh zingy taste. Here, I decided that another winter fruit, grapefruit, would finish things off well – a real superfood salad. Dark nutrients meets zingy citrussy vitamins, finished off with some sweet notes in the dressing. Great with a slice of sourdough bread.
Method
- Wash and chop the salads into bite sizes. Slice the grapefruit in half sideways, so that you cut halfways through the segments.
- Using a sharp knife, gently cut and push each segment triangle out of its skin. Decorate the salad, fruit segments and crumbled feta on a plate.
- Dressing: Add all ingredients to a sealable jar and mix thoroughly by shaking. Ready to serve
