Jackfruit Salad

Put the beans and carrot in a pan of boiling water and blanch for 1 minute; drain and set aside.

To make the dressing, heat the oil in a medium frying pan over a medium heat and fry the shallot, lemongrass and chillies for 1 minute, then add the coconut milk, salt and sugar and cook for 1 minute, then turn off the heat. Set aside and cool completely.

In a large bowl, toss the beans, carrot and jackfruit with the dressing until all the ingredients are well mixed. Add the pepper and lime juice and stir again. Transfer to a large serving bowl and sprinkle over the desiccated coconut, then add a final squeeze of lime juice if preferred. Serve immediately.