Crab and Pink Grapefruit Salad

Ingredients

For the dressing

• 2 red chillies, seeded and chopped
• 2 garlic cloves, roughly chopped
• 60g palm sugar or honey
• 8 coriander roots
• Juice of 6 limes
• Thai fish sauce to taste

For the salad

• 200g seedless watermelon flesh, cubed
• 2 pink grapefruits, peeled, pith removed, segmented
• 3 spring onions, thinly sliced
• 3 lime leaves, very finely julienne
• 1 tbsp roasted peanuts, roughly chopped
• 2 tbsp coriander leaves
• 1 red chilli, finely sliced, seeds removed
• 1 tbsp mint leaves, torn
• 50g fresh ginger, peeled, thinly sliced and julienne
• 360g picked white crab meat