"This goes just as well with the fish as it does the pork," says
1ruby grapefruit½small red cabbage, thinly sliced on mandolin1small jicama (300gm), peeled, quartered and thinly sliced on a mandolin (see note)2spring onions, thinly sliced½pickled chilli (see note above), thinly slicedHandful each of mint and coriander leaves, torn2 tbspolive oil1 tspsoy sauce1 tsphoney
Cut grapefruit in half, squeeze one half, peel and roughly dice the other half. Combine in a
bowl with cabbage, jicama, spring onion, pickled chilli and herbs.
Whisk together grapefruit juice, olive oil, soy sauce and honey in a bowl. Season to taste, drizzle onto salad, toss to combine and serve.
Note Jicama, also called yam bean, is available
from select supermarkets and Asian greengrocers.