AT A GLANCE
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.
|01||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.|
|02||For coriander-jalapeño dressing, whisk ingredients in a bowl and season to taste.|
|03||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.|