FOR 4 PEOPLE
1 handful of grated coconut 1 handful unroasted cashew nuts 1-2 pomelos 1 blade of lemon grass ½ red onion 1 handful coriander leaves
juice of 2limes 2 soupspoons runny honey (preferably organic) or maple syrup 4 soupspoons olive or rapeseed oil
Toast the cashew nuts and coconut in a frying pan over a gentle heat. Keep shaking and stirring for a few minutes until they are nice and brown. Remove from the heat before they burn. Chop the red onion and blade of lemon grass into very small pieces. Cut off both ends of the pomelo, then peel it from top to bottom all around the fruit. Separate the segments and remove the white pith and membranes. Dice each segment, place in a salad bowl with the rest of the ingredients and mix carefully. Prepare the dressing, then add it to the salad bowl and stir again. Serve immediately.