Thai salmon and pink grapefruit salad

A simple, refreshing dish, with a contrast of flavours. If feeding a crowd, this is easily scaled up and can be prepared ahead — just dress it when serving. Serves: 4 as main or 6 as starter Preparation: 30 mins Cooking: 3 mins

INGREDIENTS

For the dressing:

2 tbsp walnut oil

1 echalion shallot, finely chopped 2 garlic cloves, minced

Juice of 1 lime

3 tbsp sweet chili sauce

2 tbsp palm sugar

1 tsp soy sauce

1 tsp sesame oil

1 handful coriander, finely chopped

For the salad: 4 cooked salmon fillets, flaked 2 pink grapefruits (segmented, discarding the pith and membranes)

2 carrots, peeled and julienned ½ large cucumber, deseeded and cut into matchstick-size pieces ¼ white cabbage, thinly shredded, for the garnish 1 handful coriander

50g cashews, chopped

METHOD:

In a small saucepan add the walnut oil and finely chopped shallots, sauté about 3 minutes until soft and translucent. When the shallots are soft, remove from the heat, add the minced garlic, mix together and leave to cool. When cooled add the lime juice, sweet chili sauce, palm sugar, soy sauce and sesame oil, stir well until everything has combined then add the finely chopped coriander. Leave to infuse.

Now prepare your grapefruit. Slice off both the top and bottom ends. Then slice off the peel and as much pith as possible away, all the way around the grapefruit, starting from top and cutting to the bottom. Then slice into each segment discarding the membranes. Cut each segment into 3 chunks.

Just before serving, in a large bowl, combine the cucumber, carrot, shredded cabbage, cooked salmon. Add the grapefruit and dressing. Mix gently to combine, then serve sprinkled with chopped cashews and coriander leaves. www. myrelationshipwithfood.com