for 4 person

Salad

2	grapefruit
1	organic lemon, use a little grated zest and all of the juice
4 tbsp	olive oil
¼ tsp	salt
a little	pepper
2	red chicory (e.g. Trevisano), cut into strips
2	white chicory, whole leaves
some	unsalted peanuts, chopped

Prawns

	oil for frying
12	raw jumbo prawns, peeled except for tail (organic)
½ tsp	sea salt
a little	pepper

How it's done

Salad

Slice off the top and bottom of the oranges, then peel all round the fruit down to the flesh. Cut out the fruit segments between the white membranes. Combine the lemon zest and juice with the oil, season. Mix in the chicory and grapefruit segments, arrange the salad on plates. Garnish with chopped peanuts before serving.

Prawns

Heat a little oil in a wide-bottomed, non-stick frying pan. Reduce the heat, fry the prawns on a medium heat for around 1½ mins. on each side, remove, season, and serve on top of the salad.

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