- serves 4 people
- preparation 5 minutes
- cooking 5 minutes
- difficulty Easy level
Ingredients
- 2 pink grapefruit
- 2 tbsp caster sugar
- 130 g (½ cup) thick Greek yoghurt
- 6 cups loosely–packed rocket leaves and watercress
- 1 cup crumbled blue cheese
- olive oil
- salt and pepper, to taste
Instructions
- Peel the grapefruit with a knife, cutting closely to the fruit to remove the pith. Slice into ½ cm rounds and place on a baking tray. Scatter with the caster sugar and use a kitchen blowtorch to caramelise the sugar.
- Season the yoghurt well with salt and pepper and spread on the base of a serving dish. Toss the rocket and watercress with a little olive oil and place on top of the yoghurt.
- To serve, place the grapefruit rounds on top of the salad and scatter with the blue cheese.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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