This is a firecracker of a salad with tons of fresh herbs and flecks of hot chili, though the lime and fresh coconut keep everything cool. You can buy fresh, shelled coconut quite easily nowadays, or have a go at cracking your own. I think this is best served with a piece of fish fresh off the barbecue.
This is a firecracker of a salad with tons of fresh herbs and flecks of hot chili, though the lime and fresh coconut keep everything cool. You can buy fresh, shelled coconut quite easily nowadays, or have a go at cracking your own. I think this is best served with a piece of fish fresh off the barbecue.
Serves: 2
Prep time: 20 minutes
Cook time: 5 minutes
Ingredients:
150 g (5 oz) green beans, trimmed and cut into 2 cm (3/4 in) lengths
75 g (2 ½ oz) grated coconut (ideally on a medium-coarse grater, or a box grater will do)
150 g (5 oz) cherry tomatoes, halved
1 red bird’s eye chili, very finely chopped (seeded if liked)
juice of 1 lime
1 teaspoon sunflower oil
Small handful chives, finely chopped
Small handful mint leaves, finely chopped
Small handful coriander (cilantro), finely chopped
Preparation:
Blanch the beans in a saucepan of boiling salted water for 2 minutes, then drain and rinse under the cold tap to cool.
Add to the bowl with the coconut, tomatoes, chili, lime juice and oil. Season with a pinch of salt and toss everything together.
Stir through the herbs and serve immediately.