AT A GLANCE
"This subtle salad acts like a palate-cleanser alongside the more intensely spiced meats and vegetables at an African barbecue," says Welgemoed.
|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.
OCHOTA BARRELS “+5V 0V BASKET RANGE” CHARDONNAY. , suggested by TARAS OCHOTA