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S E A S O N ’ S E AT I N G S TRY THIS PnP COCONUT ON THE RUN CHUNKS (150g) GREENS & GRAINS SALAD WITH CARAMELISED COCONUT AND TROPICAL CURRY DRESSING No ordinary salad, with a sweet-tangy dressing and crunchy coconut. Fresh coconut is great for snacking, and can be grated (or shaved with a veg peeler) to add extra flavour to just about any dish. Tropical dressing: 1 cup (170g) mango chunks Pulp of 2 fresh passion fruits 2 cloves garlic, minced Grated peel of 1 lime 1 Tbsp (15ml) Dijon or wholegrain mustard ½ cup (125ml) olive oil 1 Tbsp (15ml) honey YOU MAKE ME COCONUTS 14 | Fresh Living – Spring 2021 11-Seasons Eatings COR 2.indd 14 Knob ginger, grated 1 tsp (5ml) curry powder Salt and milled pepper Caramelised coconut: 2 cups fresh coconut chunks, shaved (or use coconut flakes) 1 Tbsp (30ml) canola oil 2 Tbsp (30ml) soy sauce 1 tsp (5ml) smoked paprika 1 Tbsp (15ml) maple syrup ½ cup (125ml) each cooked bulgur wheat, barley and buckwheat Handful chopped fresh parsley 350g broccoli florets or PnP Tasty Stem broccoli 1 packet (125g) sugar snap peas 1 packet (250g) asparagus 1 avocado, cut into chunks 2 kiwi fruits, one cubed, one sliced ¼ cup (60ml) dried cranberries SERVES 4 Blitz dressing ingredients in a blender until smooth. Season. Toss caramelised coconut ingredients together, season and spread out on a lined oven tray. Bake at 160°C for 2030 minutes until crispy. Combine the cooked grains and parsley in a bowl. Season. Boil broccoli, peas and asparagus for 1-2 minutes, then refresh in ice-cold water. Spoon mixed grains on a serving platter and arrange the blanched vegetables on top. Add avocado, kiwi fruit, cranberries and a generous sprinkle of caramelised coconut. Drizzle with dressing and serve as is or with your favourite protein. These tropical beauties are amazingly versatile! Coconut takes on flavour really well and can be used in many ways – from its water to its flesh, shaved over salads and rice, or turned into crispy golden flakes that add crunch to any dish. pnpfreshliving.com 2021/08/20 13:46