Prawn, pink grapefruit and feta salad

Prep 0 h : 30 m
Cook 0 h : 0 m


  • 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.