Preparation time: 30 mins - Cooking time: 25 mins - Serves: 4
Ingredients
- 1 - Fresh coconut
- 1 large - Sweet potato
- 1 bunch - Coriander
- 5 - Spring onion
- 1 - Red chilli
- 1 large piece - Root ginger
- 1 tablespoon - Lime juice
- Bunch - Coriander
- 1 clove - Garlic
- 1 teaspoon lightly toasted - Cumin seeds
- 2 tablespoons - Light olive oil
Method
- Pre heat the oven to 200c
- Cut the sweet potato into chunks, the size of which you can choose. Rub with a bit of oil, season with salt and pepper and roast in the oven until just done about 20 mins. Put to one side to cool.
- Crack the coconut. A hammer or rolling pin is best for this job. Collect any juice that comes out. Remove the flesh from the shell and grate ½.
- Remove the elastic band from the bunch of coriander and soak in a basin of iced water. Corriander always needs a good wash. Roughly pick the leaves it doesn’t matter if theres a bit of stalk this will be fine. Put to one side. We will use some of the stalks in the dressing later.
- For the dressing place all the ingredients and any coconut juice that you have kept into a liquidizer and puree until smooth.
- To serve the salad just place all the ingredients into a bowl. Dress to your taste. Serve next to grilled Mackerel, Lobster or Gurnard delicious
This salad works with lots of different fish. We have used Pollock, Gurnard, Mackerel and Sea Bass. Recipe by Matt Cranston, Head Chef of the Anglesea Arms in Hammersmith.
