Fennel, pink grapefruit and feta salad

This dish creates a sumptuous medley of flavours and colours.


  • 2 pink grapefruit
  • 2 fennel bulbs, trimmed and cut into 1cm (½in) dice
  • 2 tsp caster sugar
  • 200 g (7oz) feta cheese, cut into 1cm (½in) cubes
  • 2 tblsp chopped mint
  • olive oil, for drizzling
  • freshly ground black
  • pepper


  1. To peel the grapefruit, first cut a slice off the top and the bottom of each one, cutting through just below the pith and into the flesh.
  2. Place the grapefruit on a plate (to collect the juice) and, using a small sharp knife, slice off the peel in strips following the curvature of the fruit. Cut away any white pith, leaving as much of the flesh as possible.
  3. Once the grapefruit are peeled, slice them crossways into rounds about 1cm (½in) thick, then slice each of these into quarters.


Rachel's tips: The chopped grapefruit and any juice into a wide serving bowl, add the fennel and the sugar and toss together. Scatter over the feta and mint and serve drizzled with a little olive oil and a grinding of black pepper.t 1cm (½in) thick, then slice each of these into quarters.


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