for 4 person

Salad

1	pink grapefruit
150 g	lambs' lettuce

Croutons

1 tbsp	olive oil
2 slice	toast bread, cut into cubes
30 g	pumpkin seeds
1 tbsp	maple syrup
2 pinch	salt
a little	pepper

Dressing

1 tbsp	balsamic vinegar
3 tbsp	olive oil
	salt and pepper to taste

How it's done

Salad

Slice off the top and bottom of the grapefruit, then peel all round the fruit down to the flesh. Using a sharp knife, cut out the segments between the white membranes and retain the juice. Arrange the lamb's lettuce on 4 plates, top with the grapefruit segments.

Croutons

Heat the oil in a non-stick frying pan. Add the toast bread, pumpkin seeds and maple syrup, fry gently over a medium heat until crispy, season, allow to cool slightly.

Dressing

Combine the balsamic, retained grapefruit juice and oil, season. Drizzle the dressing over the salad, scatter the croutons on top.

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