- 1 Florida Grapefruit, segmented
- 3 bulbs of fennel
- A few sprigs of fresh mint
- 2 handfuls of rocket
- Sherry vinegar
- Extra virgin olive oil
- Salt to taste
- Pepper to taste
- 30 g flaked toasted almonds
Segment the Florida Grapefruit.
Toast the flaked almonds in a dry frying pan.
Shave the fennel using a speed peeler, then place in a bowl of ice water.
Arrange the Florida Grapefruit segments on a platter or in a bowl.
Drain the fennel, spin to dry, then mix with the mint, rocket and a splash of sherry vinegar and olive oil.
Season with salt and black pepper.
Scatter the fennel mixture over the grapefruit and top with toasted almonds.