- A 200ml tin of coconut milk
- 1 lime
- A thumb of ginger
- 2 courgettes
- 1 lettuce
- 1 chilli
- A handful of mint
- 1 red onion
- Sea salt and freshly ground pepper
- 2 tbsp olive oil
Whisk the coconut milk with the lime zest and juice in a large mixing bowl. Season well. Peel and grate 1 tbsp ginger. Add it to the bowl.
Coarsely grate your courgettes into the dressing. Slice the base from your lettuce. Separate the leaves. Gently fold everything together.
Thinly slice the chilli. Strip the mint leaves from the stalks. Roughly chop, saving a few small leaves as a garnish. Fold the chopped mint and most of the sliced chilli over the salad.
Halve, peel and thinly slice your onion. Set a large frying pan over a high heat. Add 2 tbsp oil. Fry the onion with a pinch of salt till golden and crisp.
Divide your salad between plates. Top with the crispy onions. Finish with the reserved mint and chilli.