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TIP
Tamarind paste is made from the pulp surrounding the seeds within the tamarind pod. It's a commonly used ingredient in south-east Asia and India, and gives a distinctive sour, savoury taste. To give you an idea of the flavour, it's a main ingredient in brown sauce. We used Bart Tamarind Paste, available from larger supermarkets.
4 medium duck breasts , skin on
2 cos or Ruby gem lettuces
150g bag radishes , thinly sliced
3 spring onions , cut into long strips
2 pink grapefruit , segmented
400g watermelon , cut into thumb-size chunks
good handful each mint, coriander and Thai basil, leaves picked
100g bag roasted salted cashews , roughly chopped
FOR THE DRESSING
1 red and 1 green bird's-eye chilli , deseeded and chopped
2 tbsp fish sauce
2 tbsp lime juice
2 tbsp palm sugar or light muscovado sugar
1 tbsp tamarind paste (see tip, below)
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1st Keep
 sjc260
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