Vietnamese pomelo salad

PREPARATION:

Peel the carrots and cut them into thin sticks. Finely chop the white cabbage. Peel the pomelo, remove the pith and then cut the fruit into bite-sized chunks. Halve the pomegranate and scrape out the seeds. Cut the chilli into thin slices. Roughly chop the coriander. Place all the ingredients into a large bowl and mix well. Mix the ingredients including Hermesetas Liquid for the dressing together in a small bowl and pour over the salad. Toss the salad so that the dressing is mixed in well. Place the sesame seeds in a pan and roast until golden. Sprinkle the roasted sesame seeds over the salad just before serving.