Seafood Salad with Pink Grapefruit


75g mangetouts
1 ruby red grapefruit
1 skinned and seeded large tomato
2 tbs olive oil
1 tsp chopped mixed herbs
1 tsp clear honey
3 tbs natural set yogurt
selection of salad leaves
12 – 16 cooked peeled Mediterranean prawns
5 quartered cooked scallops
Salt and pepper


Boil the mangetouts in salted water for 1 minute. Drain quickly and cool by running under cold water. Once that has been done, peel the grapefruit over a bowl to catch the juice and set to one side. Place the tomato, oil, herbs, honey, yogurt, salt and pepper into a food processor and mix until smooth. Add 1tbs of the grapefruit juice. Arrange the salad leaves on four individual plates, top with prawns, scallops, mangetouts and grapefruit. To srve, drizzle over the dressing.