Boil the potatoes and mash them into a puree with milk, butter and a little salt. Keep warm.

Pluck the radicchio into bite-sized pieces, peel the grapefruit fillets (I find it more practical than cutting them, as the skins can be removed very easily).

Caramelize the grapefruit fillets in honey.

Mix a dressing with a little honey, olive oil, salt, pepper and herbs.

Cut the feta into 1 x 1 x 7cm (approx.) Pieces and roll them in the egg and breadcrumbs. Fry in oil or clarified butter until crispy and golden brown.

Cut the onions into wedges and sauté them with a little butter and 1 tbsp dark balsamic vinegar. Can be added to the salad or on the mashed potatoes ...

Arrange the radicchio with the grapefruit fillets on a plate, pour the dressing over it and decorate with pomegranate seeds (pure decoration, because hardly any taste) or currants (which bring fruity acidity). Place the feta sticks on top.