Ingredients

For the chilli-honey dressing

• 5 tsp white wine vinegar
• 4 tsp clear honey
• salt and freshly ground black pepper
• 5 tbsp extra virgin olive oil
• 1 small red chilli, cut in half, seeds removed, finely chopped

For the salad

• 4 small oranges, peeled, pith removed, segmented
• 2 ruby grapefruit, peeled, pith removed, segmented
• 1 plain grapefruit, peeled, pith removed, segmented
• 1 small red onion, peeled, very finely sliced
• bunch fresh mint leaves, torn
• 1 pomegranate, seeds only, to serve

Preparation method

1. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.
2. For the salad, arrange the segmented fruit in a broad shallow bowl.
3. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.
4. Just before serving, sprinkle the pomegranate seeds over the salad.