Name: Autumn salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 3.00 grapefruit large, juicy; 1.00 apples green; 1.00 lemon juice; 1.00 avocado; 1.00 onion; 300.00 g pack mixed salad leaves chilled; 10.00 ml capers; 30.00 ml sunflower seeds toasted; 1.00 grapefruit juice; 30.00 ml vinegar red wine; 30.00 ml fresh chillies 573; salt; freshly ground black pepper

Recipe Disclaimer

Tap for method

Ingredients (13)

3.00	grapefruit — large, juicy
1.00	apples — green
1.00	lemon juice
1.00	avocado
1.00	onion
300.00 g	pack mixed salad leaves — chilled
10.00 ml	capers
30.00 ml	sunflower seeds — toasted

DRESSING

1.00	grapefruit — juice
30.00 ml	vinegar — red wine
30.00 ml	fresh chillies — 573
	salt
	freshly ground black pepper

Tap for ingredients

Method:

Segment grapefruit with a sharp, serrated knife and lift out segments from between membranes, reserving shells to squeeze out juice for dressing.
Quarter apple, slice thinly and stack slices, then slice them lengthways. Squeeze over a little lemon juice.
Slice avocado into long strips.
Halve onion, place flat side down on a board and slice very thinly across.
Layer grapefruit, apples, onion and salad leaves on large plates, then top with capers and sunflower seeds.
Squeeze grapefruit shells over salad, sprinkle with vinegar, olive oil, salt and milled black pepper to taste.
Serve with bacon focaccia (see recipe).