THAI prawn and pink grapefruit salad

This recipe is based on my mate Simon Jukes' Thai salad. Since he has moved down the coast, I've had to put together my own version. 

In Thailand and Laos this dish is called Miang kham: which means 'eating many things in one bite'. The perfect name for this deliciously refreshing dish.

serves 2

2 pink grapefruit; suprêmes removed (segmented)

12 cooked prawns; shelled and de-veined

1 avocado; diced

½ medium red onion; finely diced

small handful coriander leaves; chopped

small handful basil leaves; chopped

1 tbsp dry roasted peanuts or cashew nuts; chopped - optional

to serve

a few young spinach leaves

for the dressing

2 limes; juice (kaffir if pos.)

1 tbsp sweet chilli sauce

1 tbsp fish sauce

1. Combine all the ingredients in a large bowl - except the spinach leaves.

2. Take a spoonful; with a bit of everything, and place it on top of one of the spinach leaves.

3. Pick up a spinach leaf with its little pile of salad, roll it up and pop it in!

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