This Caribbean-flavoured salad is summer in a bowl. The green
banana may seem an unusual addition, but works really well in the
mix. Chopped cooked prawn meat, meanwhile, works beautifully in
place of the crab.
1small purple sweet potato, peeled and thinly sliced1 tbsp lime juice, or to taste, plus lime halves to serve1 tbsp grapeseed oil200 gmcrabmeat2green bananas, thinly sliced¼small red cabbage, thinly sliced2radishes, thinly sliced1avocado, coarsely chopped Freshly grated mature coconut, to serveCoriander-jalapeño dressing1cup coarsely chopped coriander1salad onion (white part and a little of the green part only), finely chopped Juice of 3 limes Juice of ½ orange50 mlolive oil1jalapeño chilli, finely chopped
Blanch sweet potato in a saucepan of boiling water in batches until just tender (3-4 minutes, see note). Transfer to a bowl of iced water with a slotted spider to chill (5-7 minutes). Drain well, then transfer to a bowl, add lime juice and oil, season to taste, toss to combine and refrigerate until required.
For coriander-jalapeño dressing, whisk ingredients in a bowl and season to taste.
Add remaining ingredients except lime halves and coconut to sweet potato and half the dressing. Toss to combine, then transfer to bowls, top with extra dressing to taste and grated coconut, and serve with lime.