How to make pink grapefruit and pomegranate salad

Vitamin C is important for healthy bones and skin, and few foods give you more of that vital nutrient than citrus fruit. Here is a tasty recipe that will help you enjoy all the health benefits.

Preparation 10 minutes

Serves 4

• Frisée or other lettuce leaves
• 1 large pink grapefruit
• 1 pomegranate
• 75 g (1/3 c) olive oil
• 15 g (1 tbsp) red wine vinegar
• 5 g (1 tsp) balsamic vinegar

1. Arrange frisée or other lettuce leaves, washed and torn, in a large salad bowl. Peel and segment pink grapefruit, then halve the segments and arrange them over the leaves.

2. Remove the seeds from pomegranate using a small spoon to pry them out.

3. Make a dressing by combining olive oil with red wine vinegar, balsamic vinegar and any juice from the grapefruit. Drizzle the dressing over the salad and toss to combine. Sprinkle the pomegranate seeds over the salad and serve.

• Frisée lettuce (also known as curly endive) has thin, green, curly leaves that are very decorative. Other attractive salad leaves include sweet lamb's lettuce (mâche) or peppery arugula.
• Use raspberry vinegar instead of red wine vinegar for a fruitier flavour.
• To prepare a pomegranate, use a sharp knife to score the skin into quarters, top to bottom, without piercing deeply into the fruit.
• Hold the pomegranate over a large bowl and pull it apart. The membranes and seeds will separate into uneven sections.
• Remove the seeds from the sections with your fingers, taking care to remove all the membrane and any pith, which taste bitter.

Nutritional information: 238 calories • 23 g fat • 3 g saturated fat • 7 g carbohydrates • 1 g protein • 2 g fibre