Curried young coconut salad with sorrel

AT A GLANCE

  • Serves 6 - 8 people

"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
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.

Topics:

FAST, SALAD, COCONUT, DRINK SUGGESTION, GARLIC, TURMERIC, SORREL, VEGETARIAN, CHEFS' RECIPES, FENNEL, CARDAMOM, SUMMER, SIDE DISH, CORIANDER, CHILLIES, CUMIN

Recipe:

DUNCAN WELGEMOED, AFRICOLA, ADELAIDE

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

OCHOTA BARRELS “+5V 0V BASKET RANGE” CHARDONNAY. , suggested by TARAS OCHOTA

FEATURED IN

Jan 2016

Jan 2016

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