This vibrant guava salad has all the sweet and salty, spicy and sour elements of Thai cuisine.
Chop the guavas into bite-sized or slice then thinly and place them in a large bowl
To make the dressing: add the cumin, maple syrup, fish sauce, lemon juice and chilli to a small bowl and whisk to combine
Pour the dressing over the chopped guava’s and add half the coconut flakes and half the coriander leaves, then toss gently to combine
To serve, garish with remaining coconut flakes and coriander leaves
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