1 pomegranate A small bunch of coriander A small bunch of mint 4 spring onions 75g roasted peanuts, roughly chopped 1 tbsp crispy fried shallots A small handful of toasted shaved coconut Salt 4 tsp caster sugar 2 lime leaves (optional) 1 lemon grass stalk, tough outer layers removed, finely sliced 1 hot red chilli, deseeded and finely chopped 1 large shallot, chopped 1 garlic clove, chopped A finger-sized piece of ginger, grated 2 tbsp tamari or soy sauce Peel and segment the grapefruit, cut each segment into three or four chunks and place in a large bowl; squeeze the juice from the membrane into a small bowl and save for the dressing. To make the dressing, put the ingredients into a food processor with two tablespoons of grapefruit juice and whizz together. Strain through a fine sieve, pressing the solid ingredients with the back of a spoon to extract the maximum flavour. Taste the dressing and adjust the seasoning if required; you may also want an extra splash of grapefruit juice. Bring a pan of lightly salted water to the boil. Add the noodles and simmer for three minutes (or according to pack instructions) until tender. Drain and refresh under cold water, then drain thoroughly and toss with a splash of oil to stop them sticking. Use scissors to cut the noodles into manageable lengths. Set aside in a bowl. Halve the pomegranate around its equator and hold one half, cut side down, over the bowl of grapefruit. Gently whack the outside of the fruit with a wooden spoon until the juicy seeds fall out into the bowl. A twist and a squeeze between whacks will help release reluctant seeds. Roughly chop the coriander and mint leaves. Cut the spring onions on the diagonal into one-centimetre slices and add to the fruit with the herbs, half the peanuts and a pinch of salt. Toss gently, then add the noodles and gently tumble (with your hands, or two forks). Trickle over two-thirds of the dressing and carefully but thoroughly tumble to combine. Arrange the salad over one large platter or in individual bowls. Scatter over the remaining peanuts and whack over the seeds from the other pomegranate half. Top with the crispy shallots and a few toasted coconut shavings. Finally, trickle over the remaining dressing to serve.