Prawns with fennel in verrine glasses

1. Peel the grapefruit, then pull the segments apart and use a small, sharp-pointed knife to make a cut separating pulp from skin.

2. Cut away the stems and the root end of the fennel bulbs. Remove the first leaves and cut the bulbs into strips. Wash and dry. Rinse, pat dry and chop dill.

3. Peel prawns. Divide into six glasses three prawns, grapefruit sections and fennel strips. Drizzle with olive oil and lemon juice. Sprinkle with fresh dill and serve

Photo credit: Sucré Salé