Prawns with Citrus Salad & Avocado

400g raw prawn meat, cooked & cooled
1 each grapefruit & ruby grapefruit
1 avocado
Juice of 1 lime
1 Tbl extra virgin olive oil
2 long red chillies, seeded & thinly sliced
2 spring oninons, thinly sliced
2 tsp chopped chives
2 Tbl cream fraiche (I use Philadelphia Cream for Cooking)
Juice of 1 ruby grapefruit
1 tsp wholegrain mustard
1 Tbl pomegranite molasses
1 Tbl verjuice
1 Tbl extra virgin olive oil
Watercress or rocket to serve

Place the grapefruit juice in a small saucepan and bring to the boil. Reduce heat to medium and simmer for 4-5 minutes until reduced by two-thirds. Cool to room tempoerature. Whisk in the mustard, pomegranate molasses and veruice. Season, then slowly add the oil, whisking constantly until combined. Set aside.

Segment grapefruit and cut the flesh into 1cm pieces. Place in a bowl and gently toss with half the dressing. Set aside.

Place the avocado and lime juice in a food processor and blend until smooth. Season with sea salt and pepper. With the motor running slowly drizzle in the oil. Transfer to a small bowl and cover the surface closely with plastic wrap to help prevent the avocado puree from discolouring. Refrigerate until required.

Place the prawns, chilli, spring onion, chives and cream fraiche in a bowl and stir to combine. Season and set aside.

To serve, place a 7cm round pastry cutter on each serving place and fil with avocado puree, smoothing the surface with the back of a spoon. Pile the prawn mixture on top, then the grapefruit salad and some watercress or rocket sprigs. Carefully removed the ring. Drizzle over the remaining dressing.

Serving Size: Serves 2 as light meal or main with salads