Seared pink grapefruit & ricotta salad
Seared pink grapefruit & ricotta salad
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Method
Use a sharp knife to cut off both ends of the grapefruit, then put on a board and cut down around the curve of each fruit in strips to remove the peel and pith. Cut the flesh across into horizontal slices about 0.5cm thick, catching any juices in a bowl.
Heat a large nonstick frying pan over a medium heat. Brush with a very thin layer of oil and add the grapefruit slices. Working in batches, cook the slices for about 20-30 seconds on each side until tinged with colour. Transfer to a plate to cool.
Arrange the grapefruit on plates (or a platter), season and add dollops of ricotta. Scatter with mint leaves and rocket, then drizzle with honey, olive oil and a trickle of reserved juice. Scatter with the chilli and pumpkin seeds to serve.
