A refreshing Thai salad that never fails to please.
1. Remove the flesh of pomelo in big chunks into a large bowl.
2. Dry toast cashew nuts and sesame until golden.
3. Mince garlic and cook with olive oil at medium temperature, turning regularly, until golden.
4. Wash and roughly chop a good handful of coriander leaves.
5. Mix all ingredients with pomelo, season to taste with lemon juice, salt and chili powder.
6. Optional - add cooked peeled prawn, squid, chopped bacon etc.
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