Fennel, pink grapefruit and feta salad

1. 1

   To peel the grapefruit, first cut a slice off the top and the bottom of each one, cutting through just below the pith and into the flesh.

2. 2

   Place the grapefruit on a plate (to collect the juice) and, using a small sharp knife, slice off the peel in strips following the curvature of the fruit.

3. 3

   Cut away any white pith, leaving as much of the flesh as possible.

4. 4

   Once the grapefruit are peeled, slice them crossways into rounds about 1cm ( 1/2in) thick, then slice each of these into quarters.

5. 5

   Tip: The chopped grapefruit and any juice into a wide serving bowl, add the fennel and the sugar and toss together.

6. 6

   Scatter over the feta and mint and serve drizzled with a little olive oil and a grinding of black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.