Ingredients
50 g feta
2 large baby cos lettuces
1 grapefruit, peeled and segmented
zest ½ lemon
For the dressing
juice and zest ½ lemon
1 tbsp olive oil
1 tsp rice syrup or agave
pinch of pink salt
¼ tsp brown rice vinegar
Method
- Slice the baby cos lettuces into quarters just down the root of the lettuce so it stays together.
- Heat a dry frying pan or chargrill pan to a medium heat and place the lettuce quarters on it. Leave for 1-2 mins until the lettuce starts to brown slightly (you may need to do this in 2 batches).
- Make the dressing by putting all the ingredients in a jug and whisking until smooth. Slice the feta into 1cm blocks. Divide the lettuce between 2 plates, top with grapefruit segments and feta, then drizzle the dressing over the salad. Sprinkle over the lemon zest to garnish.
