Asparagus and goat’s cheese salad with watercress and grapefruit

Method

1. Use a small serrated knife to top and tail the grapefruit. Sit them on one of their cut ends and cut down the side of the fruit, following its natural curve, to remove the skin and white pith. Hold the grapefruit over a bowl and cut in between the membranes to remove individual segments of grapefruit and put them in a bowl. Repeat with the second.
2. Squeeze the leftover membranes over a separate bowl to catch all of the juices. Whisk the honey and oil into the grapefruit juice, then season with a pinch of salt and pepper.
3. Toast the pumpkin seeds in a small dry frying pan for a few minutes until they start to pop and crack.
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4. Use a vegetable peeler to shave ribbons of asparagus into a large bowl. Scatter over a little salt then add the watercress. Pour over the dressing and toss to coat.
5. Serve the salad on a large platter. Arrange the grapefruit segments and the goat’s cheese on top, scatter over the pumpkin seeds and sprinkle with the sumac.