The perfect combination of sweetness, tartness and buttery nuttiness.
⅔ cup walnuts (Nut Trek, Shop 55-56, Dairy Hall)
2 yellow grapefruit (Market Organics, Stalls 46-55, I Shed)
olive oil, plus extra for frying (Dianne’s Delights, Shop 43-46, Dairy Hall)
salt flakes (Wood’s Aussie Deli, Shop 41-42, Dairy Hall)
honey (Farm Fresh Eggs, Stalls 43-48, I Shed)
1 chicken breast, sliced (Hagens Meat Organic Biodynamic, Shop 16, Meat Hall)
2 heads butter lettuce (Market Organics, Stalls 46-55, I Shed)
2 golden delicious apples (Market Organics, Stalls 46-55, I Shed)
cracked black pepper (Green Valley Spices, Stalls 36-40, B Shed)
Preheat oven to 180°C and line an oven tray with baking paper. Spread walnuts and bake for around 8 minutes or until lightly golden brown and fragrant, giving the tray a shake about halfway through cooking time. Set aside and allow to cool.
Juice of one of the grapefruit and put in a jar with twice as much olive oil. Fasten the lid on the jar, and shake very well. Season to taste with salt and a little honey.
Heat 1 tbsp oil in a frypan over medium heat and fry the chicken breast until cooked through but still tender. Set aside.
Tear up the butter lettuce, then rinse the leaves and pat dry. Put in a large serving bowl and add the cooked chicken.
Peel the remaining grapefruit and separate the segments. Cut each segment in thirds, and add them to the salad bowl.
Cut the apples in half and remove the cores. Slice the apples into thin segments and add to the salad bowl.
Dress the salad and toss well to combine, then sprinkle with the toasted walnuts. Season to taste.