Recipe: Thai Pomelo Salad

Thai Pomelo Salad

1 pomelo - skin peeled and roughly broken into smaller segments
2 cloves garlic, chopped finely
1 stalk of lemongrass, sliced finely
1 red chilli (or 4 chilli padis), sliced
4 shallots, sliced finely
A handful of coriander, stalks chopped finely, leaves chopped roughly
A handful of roasted cashew nuts, chopped roughly
4 tomatoes, sliced into 10 wedges per tomato
3 long beans, cut into 2 cm pieces and blanched
1-2 tbsp fish sauce
2-4 tbsp fresh lime juice
Sliced cucumbers (optional)

1. Using a mortar and pestle, gently 'bruise' the garlic, lemongrass, onions, coriander stalks and chillies, taking care not to crush them. Empty into a large bowl.
   
   
2. Using the mortar again, gently 'bruise' the cashew nuts, tomatoes, beans, taking care not to crush the tomatoes. Add to the large bowl.
   
   
3. Add the pomelo bits and coriander leaves to the large bowl, and mix the fish sauce and lime juice in a seperate bowl. Pour over the salad and mix well, serve immediately over a bed of sliced cucumber (optional).
   
   Serves 10-12