Peppery and zingy too - lovely with fish , chicken, or anything rich such as duck (or foie gras!)

Ingredients - serves 4

1 orange
1 grapefruit
bunch of watercress, washed, trimmed & patted dry
light olive oil
salt, pepper
juice of lemon to taste

Method

Cut the peel from the orange and grapefruit with a small sharp knife, then by sliding the knife down beside the skin between the segments, remove them free of skin. Mix the citrus segments with watercress and dress with oil and seasoning to taste.