1 medium size pomelo or grapefruit2 kaffir lime leafs, remove the thick mid-rib, roll them tight and shred very thin 2 tbsp roasted dried coconut 1 small hand full roasted cashew nuts 1 small red onion, finely chopped 2 lemongrass (about 10 cm/4 inch each) slice it with a sharp knife very thin

Marinade: 1 tbsp sweet thai chili paste a pinch of dried chili powder 1 tsp olive oil 1 lime, juice 10 mint leafs

Peel the Pomelo with a knife, cut of the ends and place it on the side and cut vertical slices down the sides and peel the rest by hand. In order to get to the sweet flesh, you have to peel past the thick rind and the bitter membranes that seperates each slice too. Seprate the fruit flesh in quite big pieces by hand, place it in a bowl and set aside.

Roast the coconut flakes and the cashew nuts on a dry pan until golden and let it cool of. Mix all the ingredients for the marinade in a medium size bowl and add pomelo, coconut, cashew, onion and lemongrass. Place the salad on a plate and garnish with mint leafs.

recipe from www.greenkitchenstories.com