Arugula Salad with Pistachio Crusted Grapefruit, Fennel and Sourdough Croutons



2 cups sourdough bread

Olive oil

Rosemary (fresh or dried)

150g arugula

1 cup raw fennel

3/4 cup shelled raw pistachios

1/4 cup fresh basil

1/2 tsp chili powder

1/4 tsp sea salt

2 grapefruits

Lemon juice

  1. Preheat oven to 400 degrees.
  2. Cut the sourdough into cubes and place on a baking tray. Drizzle with oil, salt and rosemary, and bake until browned and crispy.
  3. Meanwhile, place arugula on a serving plate and top with thinly sliced fennel.
  4. In a food processor, combine the basil, pistachios, chili powder and salt. Pulse until it breaks down into a fine crumble.
  5. Slice the grapefruits and divide into individual sections, removing all the skin and membrane.
  6. Dunk the grapefruit sections into the pistachio mixture, making sure they are evenly coated.
  7. Assemble the salad by topping the arugula with the sourdough croutons, then the grapefruit.
  8. Drizzle with oil, lemon juice, salt and pepper.