This extraordinary salad is one you’ll make again and again.
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 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
Method
Preheat oven to 160°C.
Blitz dressing ingredients, except for the salt and pepper, in a blender until smooth.
Season.
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.
Season.
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.
