Today’s recipe: Greens & grains salad with caramelised coconut and tropical curry dressing

This extraordinary salad is one you’ll make again and again.


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 fresh ginger, grated1 tsp (5ml) curry powder

Salt and milled pepper

Caramelised coconut:

2 cups (500ml) fresh coconut chunks, shaved (or use coconut flakes)

1 Tbsp (15ml) canola oil

2 Tbsp (30ml) soy sauce

1 tsp (5ml) smoked paprika

1 Tbsp (15ml) maple syrup or honey

½ cup (125ml) each cooked bulgur wheat, barley and buckwheat

Handful fresh parsley, chopped

1 packet (300g) 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 and one sliced

¼ cup (60ml) dried cranberries


Preheat oven to 160°C.

Blitz dressing ingredients, except for the salt and pepper, in a blender until smooth.


Toss caramelised coconut ingredients together, season and spread out on a baking tray lined with baking paper.

Bake for 20–30 minutes, or until crispy.

Combine the cooked grains and parsley in a bowl.


Blanch 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.

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