Lobster Salad with Spiced Pink Grapefruit, Peppers, Fennel and Quinoa - Koppert Cress

Ingredients

• 1 whole pink grapefruit
• 50 g rice wine vinegar
• 35 g white sugar
• 1 star anise
• 1 stick of cinnamon
• 2 g Bresc red pepper purée
• 10 g fresh ginger, grated
• olive oil
• salt, to taste
• 100 g cañihua (also red quinoa)
• 200 g vegetable broth
• extra virgin olive oil
• 1 whole lobster, cooked
• ½ fennel bulb, julienned
• watercress
• sea salt, to taste
• freshly ground pepper, to taste