Pomelo Pomegranate salad – What Summer needs!
For the Dressing
  1. Roast peanuts till golden brown and rub between your hands to remove the brown peel. Using a mortar-pestle lightly crush the peanuts.
  2. Peel and take all the flesh out of the pomelo. Using your hands break them into bite size pieces.
  3. Cut cherry tomatoes into two halves. Peel pomegranate. Cut cucumber in Juliennes.
  4. Mix all the dressing ingredients in a bowl.
  5. Reserve little peanuts and Gently mix all the other salad ingredients. Pour dressing and mix gently. Garnish with reserved peanuts and microgreens. Serve immediately.
Recipe Notes

If you don’t have pad thai use a mix of light soya, sugar, tamarind paste & fish sauce. Skip fish sauce if vegetarian.