Recipe courtesy of Psychologies, taken from CIBI : Simple Japanese-inspired Meals to Share with Family and Friends written by Meg & Zenta Tanaka.
This combination tastes as beautiful as it looks and goes nicely with baked fish, a mild curry or a meat dish.
Ingredients: (Serves 4-6)
100g (about ½) pink grapefruit, peeled and separated into segments, 100g (about ½) grapefruit, peeled and separated into segments, 1 Lebanese (short) cucumber or ½ telegraph (long) cucumber, cut into thin rounds, then quartered, 400g fennel bulb, halved and thinly sliced, 1 tbsp finely chopped flat-leaf parsley, 90ml Honey Mustard Dressing
Method:
- Cut each grapefruit segment in half at an angle.
- Cut the cucumber rounds into quarters.
- In a bowl, combine the grapefruit, cucumber, fennel and parsley. Add the dressing and mix well.
