Quick & Easy

Ruby grapefruit, orange and basil salad

This exquisite ruby grapefruit, orange and basil salad brings colour and zest to any dinner table.
ruby grapefruit, orange and basil salad



1.Preheat oven to 200°C/400°F.
2.Cook vinegar and half the sugar in a small saucepan over medium heat, stirring, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes or until large bubbles form and mixture is reduced by half. Cool.
3.Meanwhile, peel grapefruit and oranges thickly, removing all white pith. Thinly slice grapefruit and oranges.
4.Stir nuts in a small frying pan over medium heat until toasted lightly. Cool; chop coarsely.
5.Arrange orange slices on a large serving platter; top with crumbled fetta, nuts and basil.
6.Sprinkle with remaining sugar then drizzle with balsamic dressing just before serving.

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