as requested by Ange from Facebook
This is a fav salad of ours from the Bill Grainger Cook Book Every Day
Pink Grapefruit, Bean and Cashew Salad with Lime Dressing.
1 Large ruby grapefruit,
400g Green beans, topped but not tailed
3 tablespoons cashew nuts
large handfull fresh coriander leaves
3 spring onions slides on the diagonal
lime dressing - see below
Peel the grapefuit by slicing off both ends. Stand the end of the fruit on a board and, following the curve of the grapefruit, slice off all the peel and pith with a sharp knife. Slice out segments of the grapefruit by cutting between the membrane.
Blanch the beans in boiling water for 1-2 minutes until just tender. Refresh under cold water.
Heat a frying pan over high heat and cook the cashews, stirring, for 2-3 minutes until lightly roasted. Roughly chop the nuts and set aside. Toss the graperfuit, beans, coriander and spring onions with the dressing. Arrange on a large serving plate and sprinkle with the roasted cashews before serving.
30 ml fish sauce
30 ml lime juice
1 tablespoon soft brown sugar
1 small red chilli, finely chopped
Stir together all the ingredients until the sugar has dissolved.