Grapefruit, bean and cashew salad

This is a wonderful tangy salad, good with seafood or quiche or any meat dish if you want to add different flavors to your meal. It is also easy and very quick to make. The only fiddly bit is peeling and taking all the pith off the grapefruit. Not may favorite job. Original is from Bill Granger: ‘Everyday’

Foodstuff you will need:  (serves 4)

1 large pink grapefruit

400g green beans

3 handfuls of cashew nuts (more if you like)

Bunch of coriander (remove stalks and use leaves only)

3 spring onions sliced

Lime dressing consisting of:

30ml fish sauce

30ml lime juice (normally 1 lime)

1 tablespoon of soft brown sugar

1 small red chilli (de seeded and chopped)

Equipment:

Jar with lid (to mix lime dressing)

Sharp knife & chopping board

Large saucepan to cook beans

Bowl to serve it in

Measuring jug

Frying pan

How to throw it together

Put all of the lime dressing ingredients into a jar. Secure lid and shake until sugar dissolved. Set aside.

Peel grapefruit and cut into segments (with no skin or no pith) this is difficult to do but it is also ok if you just end up with bits. Put aside.

Blanch the beans in boiling water until they are good eat (not too soft and not too crunchy) Refresh in cold water and drain.

Heat frying pan over high heat and put in cashews to brown; shake around the pan. Take care as it easy to burn them if you leave them too long (do not go to do anything else or you will have burned nuts! I always end up picking out the black ones and throwing them away; dark brown still taste ok)

Toss the grapefruit, beans, chopped coriander and spring onions with the dressing in a large bowl. Sprinkle on cashew nuts and serve.