Florida Grapefruit and Sliced Fennel Salad


  • 1 Florida Grapefruit, segmented
  • 3 bulbs of fennel
  • A few sprigs of fresh mint
  • 2 handfuls of rocket
  • Sherry vinegar
  • Extra virgin olive oil
  • Salt to taste
  • Pepper to taste
  • 30 g flaked toasted almonds


1. Segment the Florida Grapefruit.

2. Toast the flaked almonds in a dry frying pan.

3. Shave the fennel using a speed peeler, then place in a bowl of ice water.

4. Arrange the Florida Grapefruit segments on a platter or in a bowl.

5. Drain the fennel, spin to dry, then mix with the mint, rocket, a splash of sherry vinegar and olive oil.

6. Season with salt and black pepper.

7. Scatter the fennel mixture over the grapefruit and top with toasted almonds.