Old Recipe Salad,Savoury Last year a visit to Mumbai with my parents brought me to a cute little restaurant in the Fort area called Burma Burma. Traveling with my parents usually ends up being more like a school field trip – I get ice cream, good food, presents and more often than not a lecture about something! Needless to say, the food and ice cream make up for a lot! At Burma Burma, with every imaginable type of tea and more adorning the menu, they also serve authentic and mouth-watering array of Burmese dishes. They have many specialities, but the one taste I took back with me was their pink grapefruit salad. It’s been over a year, but I can still remember the taste of the tangy-sweet-hot combination. There was some kind of spicy curry powder, peanuts, fried scallions… Now to recreate something I had eaten once a long time ago is hard to do. I picked a simple method: pink grapefruit, toasted peanuts, fried onions and a dressing with a mix of sweet, sour and spice. Perhaps the Burma Burma chef is going to kill me for utterly ruining his/her dish… or give me props for at least trying! I don’t know, and for now I’ll eat my salad, thank you very much! So, here goes nothing…  If you do not have pink grapefruit you can always substitute with a pomello – it will work the same way. Make the dressing ahead of time and allow to infuse before pouring into the salad. The Recipe Serves Serves: 2 | Prep Time: 30 mins | Cook Time: 15 mins Ingredients 1 pink grapefruit, peeled and cut 1 onion, sliced 2 tbsp vegetable oil ¼ cup toasted and crumbled peanuts Dressing: 2 tsp olive oil 1 tsp soya sauce 1 tsp sweet chilli sauce Juice of one lemon 1 red chilli, sliced Pinch of sugar Salt to taste Instructions Cut the grapefruits to tear them apart. Let the juices from the fruit go into your salad bowl as well. Fry the onions in the oil at high heat. Then lay on a paper towel to soak up leftover oils. Mix into the salad bowl. Lightly toast the peanuts and crush into smaller chunks and add into the salad bowl. Mix all the salad dressing ingredients in a bowl and pour over the salad. Serve chilled.