Greens & grains salad with caramelised coconut and tropical curry dressing

Ingredients:

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
• Knob ginger, grated
• 1 tsp (5ml) curry powder
• Salt and milled pepper

Caramelised coconut:

• 2 cups fresh coconut chunks, shaved, or coconut flakes
• 1 Tbsp (30ml) canola oil
• 2 Tbsp (30ml) soy sauce
• 1 tsp (5ml) smoked paprika
• 1 Tbsp (15ml) maple syrup, honey works well too

• ½ cup (125ml) each bulgur wheat, barley and buckwheat, cooked
• Handful fresh parsley, chopped
• Salt and milled pepper
• 350g broccoli florets or Tasty Stem broccoli
• 1 packet (125g) sugar snap peas
• 1 packet (250g) asparagus
• 1 avocado, cut into chunks
• 2 kiwi fruits, one cubed and one sliced
• ¼ cup (60ml) dried cranberries

Method

1. Preheat oven to 160°C.
2. Blitz dressing ingredients in a blender until smooth. Season.
3. Toss caramelised coconut ingredients together, season and spread out on a baking tray lined with baking paper.
4. Bake for 20-30 minutes until crispy.
5. Combine the cooked grains and parsley in a bowl. Season.
6. Boil broccoli, peas and asparagus for 1-2 minutes, then refresh in ice-cold water.
7. Spoon mixed grains on a serving platter and arrange the blanched vegetables on top.
8. Add avocado, kiwi fruit, cranberries and a generous sprinkle of caramelised coconut.
9. Serve drizzled with dressing, as is or with your favourite protein.
   
   

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