• 1 blood orange
• 1 navel orange
• 1 pink grapefruit 
• 1 handful of pomegranate seeds 
• 4 to 5 large basil leaves
• Extra Virgin Olive Oil
• Sea Salt
• Freshly cracked black pepper

THE "HOW TO"

1. Peel and slice your citrus into evenly thick rounds and plate them as beautifully as you like on your serving platter.
   
   
2. Sprinkle a handful of pomegranate seeds over the citrus.
   
   
3. Wash and dry your basil leaves, roll them tightly together and run your knife through them to cut them into thin strips (also know as a chiffonade) and sprinkle them over the citrus. 
   
   
4. Drizzle your finest extra virgin olive oil over everything and finish with your sea salt and black pepper. 
   
   
5. Serve and enjoy alongside some delicious grilled white fish and a nice cold drink!

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