2 large Baby Gem lettuces
1 grapefruit, peeled and segmented
zest ½ lemon
¼ tsp nigella seeds (onion seeds), to garnish
For the dressing
juice and zest ½ lemon
1 tbsp olive oil
1 tsp rice syrup
pinch of pink Himalayan salt
¼ tsp brown rice vinegar
Slice the Baby Gem lettuces into quarters just down the root of the lettuce so it stays together.
Heat a dry frying pan or griddle pan to a medium heat and place the lettuce quarters on it.
Leave for 1-2 mins until the lettuce starts to brown slightly (you may need to do this in 2 batches).
Make the dressing by putting all the ingredients in a jug and whisking until smooth. Slice the feta into 1cm blocks.
Divide the lettuce between 2 plates, top with grapefruit segments and feta, then drizzle the dressing over the salad.
Sprinkle over the lemon zest and nigella seeds (if using) to garnish.
Recipe adapted from: Good Food