“This is my take on a classic Thai dish. It has all those wonderful elements of hot, sweet and sour and is a fantastically healthy dish too. Serve it as a light lunch or starter or as part of an Asian feast” – Sophie Michell Serves 4, as a starter or light lunch Preparation time 20 minutes Cooking time 15 minutes Ingredients: 4 chicken breasts 4 cloves of garlic, peeled 2 red chilies, deseeded 1 stalk of lemongrass 1" piece of ginger, peeled 2 kaffir lime leaves, stalks removed (optional) 1 tbsp toasted sesame oil 1tbsp fish sauce 1tsp sugar 2 spring onions, chopped 2 pink grapefruit (one for juice and one for segments) Juice of 1 lime Small handful of fresh mint Small handful of fresh coriander 2 Little Gem lettuces, to serve
Method: 1. Firstly blitz the lemongrass, garlic, chili, ginger and lime leaves together. Then take out of the blender, and add the chicken and blitz into small pieces. 2. Heat up the oil and add the blitzed aromatics, and then the chicken, cook for 5 minutes, then add the fish sauce, a squeeze of grapefruit and lime juice, sugar and season. 3. Continue cooking for 5 minutes add the onion, cook for another minute then take off the heat and cool. 4. Finally mix in the herbs and the grapefruit segments, then serve with the little gem leaves to scoop up. 5. This dish can also be served with coconut rice to make it a more substantial meal. South African grapefruit recipes by Sophie Michell