Warm salad of prawns, red grapefruit, coconut and mint recipe For the salad 2 red grapefruit 30g (1¼oz) fresh coconut flesh 2 baby gem lettuces about 30 mint leaves, torn 2 tbsp chopped roasted peanuts 1 tbsp groundnut oil 400g (14oz) raw king prawns, shelled 2 red chillis, deseeded and chopped good squeeze of lime juice 1 tbsp white sesame seeds Prepare the grapefruit by slicing off the top and base of each one and removing the peel and pith by cutting it off in slices from top to bottom, working your way round each fruit. Use a sharp knife to cut between the flesh and membrane of each segment; ease them out. Either shave the coconut into fine slices - only really possible if you've started with a whole fresh coconut - or cut it using a sharp knife. Toast it in a dry frying-pan until golden; be careful as it goes brown quickly. Tip on to a plate. Separate and tear the lettuce and mint and chop the peanuts. Heat the oil in a frying-pan and sauté the prawns until they turn pink - about three minutes. In the final minute add the chilli. Season and add a squeeze of lime. Toss the prawns with the leaves, grapefruit, mint and dressing. Scatter with the peanuts, coconut and sesame seeds and serve.