Name: Africola’s curried young coconut salad with sorrel
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 - 8
Ingredients: 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

Africola’s curried young coconut salad with sorrel

Duncan Welgemoed recipe for curried young coconut salad with sorrel from Africola restaurant in Adelaide.

Serves 6 - 8

Prep

20M

Cook

Total

25M

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

Ingredients

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

Main

1.Scoop flesh out of coconuts with a large spoon, coarsely chop into bite-sized pieces, place in a bowl and refrigerate until required.

2.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.

3.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.
Drink Suggestion: Ochota Barrels “+5V 0V Basket Range” chardonnay. Drink suggestion by Taras Ochota
Notes

Duncan Welgemoed

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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