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Smoked Salmon Ponzu Salad

Ponzu is a classic Japanese dressing of soy sauce and citrus juice. Here, it cuts through the rich slices of smoked salmon.

Serves 8

Hands-on time: 15 minutes

2 large ruby grapefruit

2 large white grapefruit

1½ tbsp light soy sauce

1½ tsp runny honey

400g (14oz) smoked salmon (about 16 slices)

100g (3½oz) watercress leaves

100g (3½oz) pomegranate seeds

Per serving 114 cals, 14g protein, 3g fat (0.4g saturates), 8g carbs (8g total sugars), 2g fibre

1. Peel and segment the grapefruit with a serrated knife, removing the pith. Pour the juices into a bowl as you go. Spoon off 3 tablespoons of the juice into a jug (any remaining juice can be discarded), mix in the soy sauce and honey and set aside.

2. Arrange the smoked salmon slices, grapefruit segments and watercress leaves on eight starter plates. Scatter with the pomegranate seeds. Just before serving, drizzle each plate with 1½ teaspoons of the dressing.

GET AHEAD

Segment grapefruit and make dressing a day ahead. Store dressing, and segments in remaining juice, in separate covered containers in fridge. Arrange salads on plates up to 3 hours ahead and chill. Remove from fridge 30 minutes before serving.