Greens & grains salad with caramelised coconut and tropical curry dressing

This is no ordinary salad! Crunchy greens, kiwi and a sweet-tangy dressing topped with crunchy caramelised coconut flakes makes for a dish you’ll make again and again.

 Less than 45 minutes

Serves 4


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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



  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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