Vegetarian pomelo salad

Directions

1. In a pan, toast the shredded coconut over medium high heat for 3 minutes. You want the coconut to be a deep golden brown. Remove from heat and allow to cool. Set aside.

2. Peel and separate pomelo or grapefruit into segments. Remove the membranes. Seed. Gently flake the flesh apart into a bowl (make sure you have large chunks).

3. In a medium bowl, mix the marinade: lime juice, soy sauce, palm sugar and red chili flakes. Gently mix in the pomelo or grapefruit slices.

4. Add the Asian pear, mint leaves and cilantro to the pomelo and marinade.

5. Garnish with the toasted coconut and fried shallots.

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