This can be a salad or a garnish.

Juice 1 red grapefruit.  Whisk with 2 T. olive oil and 2 t. stoneground mustard plus salt and pepper to taste.  Taste and add 1 t. of balsamic vinegar to sweeten if necessary.

Cut paper-think slices of spring onion to make 1 loose cup.  Finely chop cilantro leaves to make 1/2 C.  Toss both together with half the vinagrette.

Use a vegetable peeler or very sharp knife to cut 3 summer squash into very thin slices.  Cut the slices into 2 inch pieces.  Place in a bowl, salt well, and allow to sit for 10 minutes.  Remove the squash from the bowl and add to the onion/grapefruit/cilantro.

Toast 1/2 C. pumpkin seeds.  Crumble 1/2 C. feta cheese.

Serve the salad over washed and dried arugula and top with the pumpkin seeds and feta.  Drizzle with additional vinagrette to taste.