Summary

Ingredients

• 15 g lamb`s lettuce
• 2 grapefruit (s), pink
• 12 scampi or prawns, cooked, peeled
• 1 tablespoon pine nuts
• 0.5 ½ bunch chives
• 2 tablespoon oil (walnut oil)
• 1 tablespoon vinegar (sherry vinegar)
• Salt and pepper, from the mill

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Instructions

1. Clean and wash lamb`s lettuce and drain well, ideally spin. Peel the grapefruit so that the white skin is also removed. Cut out the fillets, collecting the juice in a salad bowl. Squeeze out the rest of the pulp. Set the fillets aside.
2. Add the oil and vinegar to the grapefruit juice in the bowl. Finely chop the chives and add them. Mix the salad sauce with the whisk and season with salt and pepper from the mill. Add the prawns and grapefruit fillets to the sauce.
3. Roast the pine nuts in a coated pan for 2 minutes without fat and then lightly salt. Add the lamb`s lettuce to the salad sauce, mix and serve. Spread the prawns and grapefruit fillets on the salad and sprinkle with the pine nuts.