Ruby Red Grapefruit

I never used to like grapefruit, they were too bitter for my tastes. Even now it's not something I cook with often; it's still an ingredient that intimidates me a little. I think this might be true for a lot of people - though supermarkets always stock them when they're in season - who perhaps think a grapefruit's use is limited to an ingredient in a fruit juice. I find they are best paired with creamy ingredients, as in tonight's recipe, so the Ruby Red can be the standout ingredient of the dish.

 

Grilled Chicken with Ruby Red Salad

Serves 2

Ingredients:

3-4 chicken thigh fillets, excess fat trimmed, flattened*

1 ruby red grapefruit, peel and pith removed

1 avocado, peeled and thinly sliced

creamy feta (I used Danish feta), crumbled

olive oil

salt

pepper

Method:

Holding the grapefruit over a bowl to catch the juice, use a small knife to carefully separate the segments by cutting on either side of the white membrane. Place segments in the bowl with the juice and squeeze the membranes to remove juice before discarding. Season with a little bit of salt and a lot of black pepper.

Heat a little olive oil in a non-stick frypan and grill chicken until golden and cooked through.

Arrange chicken, avocado and grapefruit on serving plates and top with feta, the grapefruit juice and extra salt and pepper, if desired.

* You could use chicken breast fillets instead; thigh fillets were what I had in the fridge (and let's face it, they are cheaper). Depending on the size of the fillet, one may be enough for two people. Instead of flattening it, simply cut through the middle horizontally, so you end up with two pieces the same size and shape.

To flatten, simply place the chicken between two pieces of clingwrap and pound with a meat mallet (or your fist - I don't have a meat mallet).