Herby prawn, grapefruit & Thai chilli salad

Make the dressing. In a pestle and mortar, pound the chilli and coconut sugar into a paste. Squeeze in the lime juice, add the fish sauce, then taste and adjust the seasoning as required (see below).

In a frying pan over a medium heat, toast the coconut until golden, then set aside. In the same pan, toast the peanuts until golden, then set aside. Roughly chop once cool.

With a serrated knife, slice off the top and bottom of the grapefruits, then follow the curve of the fruit, cutting from the top, to remove the skin and pith. Cut either side of the white lines to remove segments without the skin. Add the segments to a bowl.

Add the prawns, lemongrass, shallot, coriander (stalks finely chopped, leaves roughly chopped), mint and basil leaves to the bowl. Add half the coconut and peanuts and the dressing, then mix well. Serve on a sharing plate piled high, finished with the remaining coconut and peanuts.