Grapefruit Salad with Mint

This salad is good on its own, but it is best served with fatty meat, poultry or fish instead of a side dish. It is light, refreshing and very interesting to taste.

Ingredients

• 3 large pink grapefruits
• 2 tsp vegetable oil
• 1 red chili
• 1 small bunch of mint
• 1 tsp pink peppercorns
• fish sauce or salt

Directions

1. With a fine grater, remove the zest from half of one of the grapefruits (thoroughly washed with a brush and dried), mix with vegetable oil, leave to infuse for 10 minutes.
2. Use a sharp, thin knife to cut the top and bottom of the grapefruit, then set it vertically and cut the rind along with the white film to reveal the flesh.
3. Carefully cut the "fillet" of the grapefruit into wedges. Save the leaking juice.
4. Peel the chili of seeds and white partitions, cut into very thin half rings.
5. Remove the stems from the mint, stack the leaves on top of each other, roll into a tube and cut thinly.
6. Combine grapefruit with chili and mint, season with butter, zest and pink pepper crushed in a mortar. Season with fish sauce (literally a few drops) or a pinch of salt. Let it brew for 15 minutes. in the fridge.