Chef's Recipes

Curried young coconut salad with sorrel

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

By Duncan Welgemoed
  • Serves 6 - 8
  • 20 mins preparation
  • 5 mins cooking
Curried young coconut salad with sorrel
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.


  • 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


  • 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