Ottolenghi says: "Something about the word or connotations of grapefruit often stops people from ordering it from a menu, but I urge you to give this a go; its astringency is more than balanced here by the sweetness of the basil and the dressing. It works as a palate-awakening starter or between courses, and it is also a nice side dish served along fried firm tofu pieces [...] Preparing the grapefruit takes a little time but can be done well in advance."