Last of the cold weather citrus + fennel salad

Makes enough for 2

1 Grapefruit

1 Fennel Bulb

Some kind of green bean like edamame or fava. About 2 cups of cooked beans.

Chopped Mint

Olive Oil

Salt

Black Pepper

Some Chili Pepper - I like Aleppo chili flakes

Freshly grated Parmesan shards

1. Cut off the top and bottom of the grapefruit and cut in quarters. Over your intended serving bowl, peel away the the pith of the grapefruit segments, dropping the fruit chunks and any juice that comes with them in the bowl.

2. I like to add some olive oil now. Sort of make a dressing with your grapefruit juice.

3. Cut your fennel in half and then thinly slice and add to you bowl.

4. Have your edamame ready to go. I typically use frozen edamame, boil them and let them cool and then add to the bowl. Fava beans are still in my local markets right now, so could be nice as an alternative.

5. Shave your parmesan and add it - I like quite a bit so your call how much.

6. Roughly chop your clean mint and add it.

7. Season with salt, pepper and chili to taste and add a bit more olive oil if you like too.

8. Serve as a side if you like, maybe with some bread to soak up the citrusy olive oil.