2 x 200g packs cooked and peeled North Atlantic prawns, drained
2 handfuls watercress
½ x 28g pack coriander, stalks chopped, leaves torn
2 tbsp extra virgin olive oil
1. Carefully segment the grapefruit over a large bowl. Squeeze in the juice from the leftover membranes.
2. Add the sugar and salt. Stir in the shallots and set aside for 5 minutes. Add the chicory, avocado, prawns, watercress and most of the coriander. Season with pepper and the olive oil. Toss together, then scatter with the reserved coriander, drizzle with a little more oil, if liked, and serve.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.