Prawn, Grapefruit & Fregola Salad

2 grapefruit
16 large, peeled prawns
1 Tbl olive oil
1 clove garlic, crushed
Sea salt & freshly ground black pepper
3 Tbl olive oil, extra
4 Tbl grapefruit juice
1/2 long red chilli, seeded &f inely chopped
1 clove garlic, crushed, extra
2 tsp honey
1 tsp whole cumin seeds, toasted
1/2 cup fregola
1 small fennel bulb, very thinly sliced, fronds removed
2 radishes, very thinly sliced
Handful of rocket

Using a small sharp knife, peel the grapefruit, removing all the white pith. Holding the fruit over a bowl to catch any juice, cut between the membranes to release the fillets. Set these aside for the salad. Squeeze the juice from the remaining membranes for use in the dressing.

Whisk the extra olive oil, grapefruit juice, chilli, extra garlic, honey and toasted cumin together to make the dressing.

Cook the fregola in boiling salted water (or for extra flavour in stock) for 10 minutes or until just tender. Drain well and toss the hot fregola with the dressing. Set aside until you are ready to assemble.

Heat the olive oil in a saute pan and cook the prawns for 2 minutes each side or until just cooked through.

Add the grapefruit segments, fennel, radishes and rocket to the fregola and toss gently to combine. Pile the salad on plates and top each serve with prawns and scatter with reserved fennel fronds.

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.