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