Ruby grapefruit, avocado, prawn and pickled walnut salad

Peel 2 large ruby grapefruit and then cut in between each membrane to release segments. Place segments in a large bowl. Squeeze juice from remaining grapefruit cores and reserve.

Measure 2 tbsp of juice and pour into a small bowl. Add 2 tbsp chardonnay vinegar and 4 tbsp extra virgin olive oil. Season with salt and pepper and whisk well.

Add sliced flesh of 2 ripe, peeled avocados to the grapefruit, as well as 20 large cooked, peeled and deveined king prawns.

Toss 100g wild rocket leaves with 1 tbsp of the dressing and divide rocket evenly among 4 serving plates.

Add 2 finely sliced green onions to grapefruit mixture and add remaining dressing. Toss gently to combine and pile grapefruit salad on top of rocket leaves. Sprinkle with 3 coarsely chopped pickled walnuts.