Prawn, pink grapefruit and feta salad
24 cooked large king prawns
1 baby cos lettuce, trimmed, leaves separated
700g pink grapefruits, segmented
200g feta cheese, crumbled
Chilli mint dressing
4 tbsp olive oil
4 tbsp red grape vinegar
1 tsp sugar
4 tbsp coarsely chopped fresh mint
1 fresh long red chilli, thinly sliced
Shell and devein prawns, leaving tails intact.
Make chilli mint dressing by placing all the ingredients in screw-top jar; shake well.
Divide lettuce, prawns, grapefruit and cheese among serving plates; drizzle with dressing.