Serves 4

450g kipfler potatoes
Sea salt & freshly ground black pepper
1 clove garlic, crushed
Drizzle of extra virgin olive oil
1 pink or yellow grapefruit
1 ripe avocado
2 handfuls frisée lettuce or rocket, washed

Scrub the potatoes with a vegetable brush and halve them lengthwise. Sprinkle with a little salt and steam until just tender. Remove from the steamer and toss in a bowl with pepper, garlic and oil. Set aside.

Remove the skin from the grapefruit including the white pith. Cut between the membranes of the fruit with a sharp knife to remove its segments. Squeeze the remaining part of the fruit into juice with your hand and set aside. Peel and quarter the avocado then cut into chunks.

Assemble the salad by layering potato, lettuce or rocket, avocado and grapefruit segments on one large or four small plates. Mix 2 tsp of the grapefruit juice with 2 tsp extra virgin olive oil and a little seasoning. Drizzle over the salad and serve with bread.