Nutty grains paired with freshly toasted coconut and a tangy dressing are a perfect match.
Greens & grains salad with coconut & tropical dressing
Serves 4
Ingredients
For the tropical dressing
170g mango chunks
2 granadilla, pulp removed
2 cloves garlic, minced
1 lime, zested
1 Tbsp Dijon or wholegrain mustard
1/2 cup olive oil
1 Tbsp honey
Knob ginger, grated
1 tsp curry powder
Salt and milled pepper
For the caramelised coconut
2 cups fresh coconut chunks, shaved (or use coconut flakes)
1 Tbsp canola oil
2 Tbsp soy sauce
1 tsp smoked paprika
1 Tbsp golden syrup
1/2 cup each bulgar wheat, barley and buckwheat, cooked
Handful chopped parsley
350g broccoli florets or tenderstem broccoli
125g sugar snap peas
250g asparagus
1 avocado, cut into chunks
2 kiwi fruits, one cubed and one sliced
1/4 cup dried cranberries
Method
- Preheat oven to 160°C.
- Blitz dressing ingredients in a blender until smooth. Season.
- Toss caramelised coconut ingredients together, season and spread out on a lined oven tray. Bake until crispy, about 20-30 minutes.
- Combine the cooked grains and parsley in a bowl. Season.
- Boil broccoli, peas and asparagus for 1-2 minutes, then drain before refreshing in ice-cold water.
- Spoon mixed grains onto 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.
Compiled by: Sjaan van der Ploeg:
Photography: Fresh Living Magazine
Also read: 5 fresh summer salads to beat the heat
