Recipe: Spring salad with couscous, Florida grapefruit, mint and feta
300ml hot well flavoured vegetable stock
Bunch spring onions, chopped
1 yellow pepper, deseeded and cut into dice
1 orange pepper, deseeded and cut into dice
2 Florida grapefruits
Small handful mint leaves
300g feta cheese
Freshly ground black pepper
Place the couscous in a shallow bowl and pour over the hot stock. Leave to stand for 5 minutes, until all the stock has been absorbed, and then fluff the couscous up with a fork. Stir in the spring onion and chopped peppers.
Meanwhile, cut the skin and pith from the grapefruits. Hold them over the bowl containing the couscous and carefully remove the segments so that any juice can be stirred into the couscous. Carefully fold in the segments taking care not to break them up too much.
Fold in the mint. Transfer to a pretty serving bowl or platter and crumble over the feta cheese. Add a good grinding of black pepper and serve immediately.
Photo and recipe: Florida Grapefruit