This is a simple recipe, pretty to look at and full of bright flavours from Hugh Fearnley-Whittingstall. I used a pink grapefruit, but an ordinary one would be fine. I also used a birdseye chilli, if you don’t have one I’d recommend a sprinkling of chilli flakes instead.
1 avocado, sliced
1 pink grapefruit, segmented
1 birdseye chilli, chopped
1 tbsp olive oil
1 tbsp flat-leaf parsley, roughly chopped
Arrange the avocado and grapefruit slices on a plate.
Sprinkle over the chilli, the olive oil and any juice from the grapefruit.
Season with salt and pepper and scatter over the parsley.
Serves 2 as part of a selection of salads