Stilton, Pink Grapefruit and Avocado Salad

Serves 2


2 generous handfuls rocket or mixed salad leaves
1 pink or red grapefruit
½ large ripe avocado, peeled,
pitted and sliced
50g Blue Stilton cheese
½ tsp wholegrain mustard
½ tbsp olive oil


1. Arrange the rocket or salad leaves on 2 serving plates.

2. Using a sharp, serrated knife, peel the grapefruit, removing all the pith. Slice into segments, removing all the membrane. Do this over a mixing bowl to catch all the juice. Share the segments between the salads along with the slices of avocado.

3. Break the Stilton into chunks and share between the salads.

4. Mix the wholegrain mustard and olive oil into the grapefruit juice and sprinkle over the salads. Serve at once.

Cook’s Tips: To check that an avocado is ripe, it should ‘give’ a little when gently pressed at the narrow end. If you prefer a milder cheese, choose white Stilton, Cheshire or creamy Lancashire instead.