Grapefruit salad with fennel and pine nuts

Grapefruit salad with fennel and pine nuts: a fresh salad with rocket, pink grapefruit, fennel and an olive oil and honey dressing.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 5 min
• Total time: 20 min
• Calories: 280 kcal per serving
• Protein: 5 g
• Fat: 18 g
• Carbs: 20 g

Ingredients

• 1 small fennel bulb
• 1 handful of rocket
• 1 pink grapefruit
• 2 tbsp pine nuts
• 1 tbsp olive oil
• Black pepper
• Salt
• 1 tsp runny honey

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Peel the grapefruit and cut the segments out from between the membranes. Catch the juice that runs out in a bowl.
2. Wash the fennel, halve it, remove the core and cut it into very thin strips. Wash the rocket and dry it well.
3. Toast the pine nuts in a dry frying pan until golden brown and fragrant. Then let them cool briefly.
4. Stir the collected grapefruit juice with the olive oil, honey, salt and black pepper into a dressing.
5. Loosely toss the fennel, rocket and grapefruit segments together. Pour over the dressing and mix everything gently.
6. To serve, scatter the salad with the toasted pine nuts and serve straight away.

Good to know

This salad is crisp, fresh and pleasantly bitter. Fennel and grapefruit keep it bright, and the pine nuts bring warmth and depth.

Swaps

Pine nuts → walnuts (more omega-3 fatty acids); honey → date syrup (unrefined sweetness); rocket → lamb's lettuce (milder, also provides folate); grapefruit → orange (milder in flavour, also vitamin C)

Allergens

Contains pine nuts, which are a potential allergen; fairly mild for children as long as the grapefruit isn't too bitter; generally suitable during pregnancy, but with grapefruit be aware of possible interactions with medication.

Dairy-free recipes