Thai Bean Salad with Pink Grapefruit and Grapes
In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.
Serves 4, or 6 as a starter
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This recipe is taken from Delia’s Vegetarian Collection
First, pre-heat a small frying pan over a medium heat, then add the sesame seeds. Keep them on the move until they're golden and begin to splutter – about a minute. Then remove the pan from the heat and allow them to cool.
Meanwhile, make the dressing. Blend the chillies, garlic, ginger, and the sprigs of coriander and mint in a food processor or blender until finely chopped, and add the lime juice, oil, sugar and salt and whiz again.
Next, put the cooked beans into a bowl and pour over three-quarters of the dressing, then add the lime zest and most of the chopped coriander and mint (saving some to sprinkle over later), then toss so it's well coated.
Just before serving, put the rocket leaves and beansprouts into a large mixing bowl, toss them in the remaining dressing with the beans, then arrange the salad on an oblong serving dish, along with the chunks of grapefruit and the grapes here and there.
Then sprinkle over the lemon grass, lime leaves (if using), the remaining coriander and mint, and the sesame seeds.
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This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
This recipe was given to me by chef Norbert Kostner at the Mandarin Oriental Hotel in Bangkok when I visited the cookery school there. It's lovely served as a first course or included in a cold-buffet menu.
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