Sweet & sour courgette grapefruit salad
This is a bit like a Thai som tam, but using more local seasonal ingredients. This salad packs a punch - it's tangy, spicy, sweet and herby. So many flavours and surprisingly simple to prepare. Makes a great side dish for a BBQ or to accompany a thai curry or mexican meal.
Serves 2 as a side
1 large courgette
zest of 1 lime & juice of half
1 large red chilli, deseeded and finely sliced
handfull of mint leaves, chopped
handfull of coriander leaves, chopped
1/2 red onion, thinly sliced
Handfull of cashew nuts, toasted and chopped
lug of olive oil
1 tsp agave syrup
salt & pepper
Shave the courgette into ribbons using a potato peeler. Toss with the lime zest and juice and leave to marinade while you prepare the grapefruit.
Cut the grapefuit into segments, removing all the pith, and chop roughly into pieces. Add this to the bowl with the courgette and toss in the sliced onion, chilli, chopped herbs and cashews. Whisk together the olive oil and agave with salt and pepper to taste. Drizzle the dressing over your salad, toss thoroughly and serve.