This is a gourmet salad with lots of different taste and texture elements - slightly sour grapefruit, crunchy nuts, tangy mustard, char-grilled chicken and soft potatoes.
- Remove rind and white pith from grapefruit. Holding grapefruit over a bowl to catch juice, cut down either side of each segment to release it from the membrane. Cut segments in half and transfer to a bowl. Squeeze juice from membrane into a cup.
- Cook potatoes in boiling salted water until tender. Drain. Add to grapefruit pieces together with mustard, walnuts, chives and 2 1/2 tablespoons oil. Reserve 1 tablespoon of grapefruit juice then add remaining juice to potato mixture. Season to taste with salt and pepper. Toss gently.
- Preheat a barbecue on high heat. Cut each chicken breast in half widthways, then cut thicker half of each breast in half to form 2 thinner pieces. Place chicken in a bowl. Add garlic and the remaining grapefruit juice and olive oil. Season to taste. Char-grill chicken for 1 1/2 minutes each side or until cooked through.
- Divide chicken, rocket and potato mixture among plates. Serve immediately.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set