Cavolo nero, pink grapefruit, avocado and walnut salad

Give the cavolo nero a wash under running water and shake dry. Remove the tough central stem of each leaf – the easiest way to do this is to take a leaf and grasp it firmly at the base end. Use your other hand to wrap around the leaf and swoosh up the stem in one swift motion, keeping hold of the stem firmly as you go. You should be left with both sides of the leaf still attached at the tip end.

Repeat with the others, then tear the leaves into bite-sized pieces, dropping them into a large saucepan as you go. Sprinkle in a little salt and boil a full kettle. Put the pan over a high heat and pour the boiling water over the cavolo nero. Set the timer and allow it to cook for exactly 1 minute. Drain and rinse under cold running water until it is totally cooled – this will stop the cooking process. Tip into a salad spinner or clean tea towel and spin or pat until thoroughly dry then add back to the dry pan, tossing through 1 tbsp olive oil, then scatter onto a serving plate.

Take a grapefruit and slice off the tops and bottoms. Rest it cut-side down, and slice down in knife-width sections to remove the peel and pith all the way round. Repeat with the other grapefruit, then take one and cup it in the palm of you hand. Working over a bowl to catch the juice, carefully slice down the sides of each segment to the middle, following the membrane as closely as possible to maximise the segment size. A small serrated knife, or even a really sharp filleting knife is the best tool for the job.

Repeat on the other side of the segment, and release the piece of fruit away from the pithy core, allowing it to drop into the bowl below. Repeat, working your way round the fruit until you’re left with just the membranes and core in your hand. Squeeze this out over the bowl as it will be full of juice. Repeat with the other fruit, then scatter the segments over the cavolo nero.

Peel, stone and slice the avocado into thin wedges, and add to the plate, tucking them in here and there.

Make the dressing by adding 4 tbsp olive oil to a jug, and adding 4 tbsp of the collected grapefruit juice. Add the honey and season well with a little salt and plenty of freshly ground black pepper. Take a stick blender and whizz until creamy and emulsified, or use a small whisk if you prefer. Chop the basil with a really sharp knife to prevent bruising of the leaves and stir through the dressing. Drizzle the dressing over the salad.

Finally, add the walnuts to a small, dry frying pan and set over a medium-high heat. Toast for a couple of minutes then tip onto a chopping board and chop roughly. Scatter over the salad and serve immediately.