Kale, grapefruit and mint salad

Serves: 4
Course: Salads
Cooking Time: 0 hr 10 mins
  • 100g kale
  • 2 tbsp olive oil
  • Sea salt
  • Black pepper
  • 2 tbsp finely chopped mint
  • 2 tbsp roughly chopped parsley
  • 1 tbsp roughly chopped fennel 
  • 1 ruby red grapefruit
  • 80g feta cheese

1 Wash the kale and remove the tough centre stems. Chop the leaves into small bite-size pieces. I find it easier to just shred it all quite small.

2 Place in a large bowl with the olive oil and a good pinch of salt and black pepper. Mix it all well and set aside.

3 Next, remove the skin and pith from the grapefruit. Cut the grapefruit over a bowl to save all the juice for the salad. Use a small sharp knife to remove the segments of fruit from the white membrane. Squeeze the juice from the membrane into the bowl too before discarding it.

4 Pour the juice over the kale leaves and mix gently. Add the parsley, mint and fennel to the bowl and mix to combine.

5 Plate up the salad and arrange the grapefruit segments over the kale and crumble the feta on top. Serve right away.

Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer