Banana Flower Salad

Fill a large bowl with water mixed with the juice of the lemon. Remove the tough outer layers of the banana blossom and discard, along with the undeveloped "baby" bananas inside. Carefully pull away the next several layers of leaves, regularly cutting into the stem to make it easier to break them off (the aim is to keep the leaves whole if possible). Lay several leaves on top of one another and slice the leaves crosswise into thin strips. To keep the leaves from turning black, place immediately in the acidulated water, turning occasionally. Continue in this fashion, releasing the leaves discarding the undeveloped bananas and cutting the leaves into strips, until you reach the "heart". Cut this centre in half lengthwise, remove as many babies as possible, and slice the remaining leaves finely. There are probably only about 200g of sliced flower left at this point. Soak remainder of the flower in the lemon water for 30 minutes.

Rinse the flower in a colander under running water until the water becomes clear then put back in the bowl with fresh water. Slice star fruit and sprinkle with a little sugar. Leave for 10 minutes then dry with kitchen towels. Drain the banana flower and toss in a large bowl with the other ingredients and the sauce.