100g fresh ricotta
1 punnet Flavorite cherry tomatoes, halved
2 tbspns sugar
Salt and freshly ground black pepper to taste
Peel the grapefruit reserving half the peel and pick the skins off the slices; squeeze the juice from the trimmings and mix into it a few drops of oil, salt and some pepper.
Cut the reserved peel into thin strips and dunk them into boiling water three times. Candy they strips by cooking them, stirring constantly in a dry non-stickfrying pan with two tablespoons of sugar until all liquid is re-absorbed and they have become candied.
Dice the strips when they are done. Mix together the rocket and the grapefruit slices, and crumble the ricotta into the mixture. Add the tomato halves and sprinkle the juice-oil mix and the candied grapefruit peel over the salad and serve.