Difficulty: Easy

Serves:  24 in the classroom

Fresh from the garden: grapefruit, lemon, onion, assorted salad leaves

Recipe source: Adapted from Yotam Ottolenghi’s Plenty More.

Equipment 2 large bowls salad spinner chopping board knives lemon juicer metric measuring spoons & cups whisk salad bowl salad servers

Ingredients 4 ruby grapefruit ½ small, dried chilli 1 tbsp caster sugar 2 tbsp olive oil 2½ tsp lemon juice 2 tsp sumac ¼ red onion 3 cups leafy greens sea salt

What to do Select your salad leaves from the garden. Wash and dry the salad leaves. Peel and thinly slice the onion. Peel and segment 3 grapefruit. Juice 1 grapefruit Put 150 ml  juice, sugar and chilli in a small saucepan and bring to the boil. Reduce the heat to medium and simmer until the sauce thickens and you have about 2½ tablespoons left. Set aside to cool down then whisk in the olive oil, sumac and ¼ teaspoon sea salt To assemble the salad, put the grapefruit segments, onion, and leafy greens in a bowl. Pour over the dressing, toss and serve.