River Cottage

This summery fruit salad is packed with a real punch

Serves 2

• 1 ruby or pink grapefruit
• 1 avocado
• ½ small or medium red chilli, deseeded and finely chopped
• Small handful of coriander leaves
• Extra virgin olive oil
• Sea salt and freshly ground black pepper

1. Slice the top and bottom from the grapefruit. Stand it upright on a board and work your way around the fruit with a sharp knife, cutting off the skin and all the pith. Now hold it in your hand over a bowl to catch the juice and slice carefully down between each segment to release from the membrane, letting the segments fall into the bowl. Squeeze the juice from the remaining membrane in too.

2. Halve, peel and stone the avocado, then cut lengthways into thin slices. Arrange on a large plate with the grapefruit segments and trickle over the saved juice.

3. Sprinkle a little salt and the chopped chilli over the salad. Finish with the coriander and a generous trickle of olive oil. Serve straight away.