While this dish may seem to require an extensive list of ingredients, each plays a crucial role in creating a vibrant and flavourful experience. Each elements contributes uniquely to the dish, transforming it into a true culinary delight.

• Pomelo: Pomelo, a large citrus fruit resembling grapefruit, serves as the star ingredient in this salad. Its juicy segments form the base, delivering a refreshing burst of flavour. While grapefruit can be substitute, the distinctive taste of pomelo makes it worth seeking out. Depending on the sweetness or sourness of your pomelo, you might need to tweak the dressing slightly. If it’s on the sweeter side, reduce the palm sugar, if it’s tart, you might cut back on the lime juice. To prepare, peel the pomelo and break the segments into bite-sized pieces, ensuring every forkful bursts with citrusy goodness.

• Toasted Peanuts: Adding a satisfying crunch to the salad, roasted peanut bring a nutty depth to the dish. Unsalted, roasted peanuts are ideal and they are easy to find in most supermarkets. You can either crush them slightly or keep them them in larger chunks, depending on your texture preference. If you’re up for it, try roasting them yourself for an even fresher, more intense flavour.

• Toasted Coconut: For an added layer of texture and a hint of sweetness, toasted coconut flakes are perfect. Unsweetened coconut flakes work best here and while pre-toasted flakes are available, toasting your own is simple and yields a fresher taste. Just toss the flakes in a dry skillet over medium heat, stirring frequently until golden brown. Be careful as coconut toasts quickly and can burn if left unattended.

• Fried Garlic: Fried garlic introduces a savory, aromatic element that deepens the flavour profile of the salad. You can fry the garlic until it’s golden and crispy. The key here is to monitor the garlic closely, as it cooks much faster and can easily burn.

• Lemongrass: Lemongrass infuses the salad with a citrusy, aromatic note that complements the pomelo beautifully. Fresh lemongrass is preferred, when working with fresh lemongrass, be sure to slice it as thinly as possible to avoid any tough bites, allowing its fragrance to permeate the dish.

• Lime Leaves: lime leaves often referred to as makrut or kaffir lime leaves, bring a zesty, aromatic flavour to the salad. These leaves are common in Southeast Asian cooking and are worth seeking out for their unique contribution. If you can’t find them fresh, a small amount of lime zest can be used, though it won’t replicate the same depth of flavour. Finely chopping the lime leaves ensures their flavour is evenly distributed through out the salad.

• Shallots: Adding another layer of aromatic depth, shallots are essential for balancing the flavours in this dish. Thinly slicing the shallots allows them to blend seamlessly with the other ingredients, enhancing the overall taste.

• Herbs: Herbs like mint and cilantro are key to giving the salad its freshness and vibrant colour. The cool, bright notes of mint work wonderfully with the citrusy pomelo, while cilantro adds an additional herbal complexity. You can add these herbs either whole or coarsely chopped, depending on your preference.

• Thai Dressing: The dressing is where the magic happens, bringing together the flavours of lime juice, fish sauce, palm sugar and fresh Thai chili. This combination creates a harmonious balance of sweet, sour, and spicy that elevates the salad to new heights. If palm sugar isn’t available, brown sugar or coconut sugar can be substituted, though you may need to adjust the sweetness based on the pomelo’s flavour. The dressing is the final touch that ties all the elements together, creating a dish that is both refreshing and satisfying.