A fresh zesty salad, spiked with a little chili.
1 ruby or pink grapefruit
1 small avocado
Sea salt and freshly ground black pepper
1/2 small or medium fresh red chili, seeded and finely chopped
A small handful of cilantro leaves
Extra-virgin olive oil
Step 1: Slice off the top and bottom from the grapefruit. Stand it upright on a board and work your way around the fruit with a sharp knife, cutting off the skin and all the pith. Now hold it in your hand over a bowl to catch the juice and cut out the segments from between the membranes, letting the segments fall into the bowl. Squeeze the juice from the remaining membrane into the bowl, too.
Step 2: Halve, peel and pit the avocado, then cut lengthwise into thin slices. Arrange on a large plate with the grapefruit segments and trickle over the saved juice.
Step 3: Sprinkle a little salt, pepper and the chopped chili over the salad. Finish with the cilantro and a generous trickle of olive oil. Serve right away.
See more recipes from Hugh Fearnley-Whittingstall.
Reprinted with permission from Hugh Fearnley-Whittingstall's River Cottage Veg (2013 Appetite by Random House).