- 2 pink grapefruits
- 100 gr. rocket
- 12 prawns
- Roe Vinaigrette
- 1 tray of cherry tomatoes
- Pansy flowers
- Onion Sprouts
- Salt flakes
- Cook the prawns in salted boiling water for two minutes, then cool in ice water, peel and reserve.
- Peel and cut the grapefruit into wedges and mix in a bowl with sliced tomatoes, rocket, the pansy petals, onion sprouts and prawns. Sprinkle the salad with a roe vinaigrette and a pinch of salt.
- Serve in individual dishes – calculate three prawns per person.
Try serving this salad in an avocado shell. A hollowed-out tomato also makes a great, edible serving dish.Andalusian sherry.