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Curried young coconut salad with sorrel


"This subtle salad acts like a palate-cleanser alongside the more intensely spiced meats and vegetables at an African barbecue," says Welgemoed.

You'll need

3 young coconuts, drained (water reserved) and quartered 1 cardamom pod, bruised ¼ tsp cumin seeds ¼ tsp ground turmeric ¼ tsp coriander seeds ¼ tsp ground chilli ¼ tsp garlic powder 25 ml vegetable oil 25 ml Champagne vinegar 12 small sorrel leaves, torn 1 tbsp fennel fronds 1 tbsp small purple perilla leaves (see note) 1 tbsp edible flowers (optional; see note), to serve

Method

  • 01
  • Scoop flesh out of coconuts with a large spoon, coarsely chop into bite-sized pieces, place in a bowl and refrigerate until required.
  • 02
  • Dry-roast spices and garlic powder in a frying pan over medium heat until fragrant (1-2 minutes), add vegetable oil and heat until just warm, then allow to cool (10-15 minutes). Pass oil through a fine sieve (discard solids), add vinegar and 30ml reserved coconut water (remainder can be kept to drink), season to taste with sea salt and whisk to combine.
  • 03
  • Arrange coconut on a plate, dress with vinaigrette, then scatter with sorrel, fennel fronds, perilla and flowers and serve.

Note Perilla leaves are available from Asian grocers; substitute shiso. Edible flowers are available from select grocers, garden centres and specialty growers, such as Darling Mills.


At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Drink Suggestion

Ochota Barrels “+5V 0V Basket Range” chardonnay.

Featured in

Jan 2016

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