GREEN OLIVE AND RUBY GRAPEFRUIT SALAD

250 g green olive
2 ruby grapefruit sliced
3 tablespoons flat-leaf parsley leaves
2 cups watercress sprigs
1/2 cup roasted hazelnuts
1 avocado chopped
1 tablespoon pomegranate molasses
2 tablespoons olive oil
Cracked black pepper

Place olives between kitchen towels and hit each olive with a mallet or rolling pin to release stone. Remove stones from olive flesh and discard.

Place olives, grapefruit, parsley, watercress, hazelnuts and avocado on a serving plate.