Wednesday, October 13, 2010

Pink Grapefruit, Bean and Cashew Salad with Lime Dressing

Heading off to Melbourne for a Ange's Birthday Party and called before leaving, this is her please bring this recipe with you post.....
One I made when she last visited here.....sorry no pictures maybe after we make it Melbourne.

Another family favourite Recipe by Bill Granger from Everyday

Serves 4

  • 1 large ruby grapefruit
  • 400G green beens, topped but not tailed
  • 3 tablespoons cashew nuts
  • Large handful fresh corianer leaves
  • 3 spring onions, sliced on the diagonal
  • Lime Dressing - see below
  1. Peel the grapefruit by slicing off both ends. Stand the end of the fruit on a board and, following the curve of the grapefruit, slice off all the peel and pith with a sharp knife. Slice out segments of the grapefruit by cutting between the membrane.
  2. Blanch the beans in boiling water for 1-2 minutes until just tender. Refresh in cold water.
  3. Heat a frying pan over high heat and cook the cashews, stirring, for 2-3 minutes until lightly roasted. Roughly chop the nuts and set aside. Toss the grapefruit, beans, coriander and spring onions with the dressing. Arrange on a large serving plate and sprinkle with roasted cashews before serving.

Lime Dressing
  • 30ml Fish Sauce
  • 30ml Lime Juice
  • 1 Tablespoon soft brown sugar
  • 1 Small red chilli, finely chopped.
Stir together all the ingredients until the sugar has dissolved.

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