- 1 tbsp coconut oil
- ½ x 50g coconut cream
- 1 lime
- 1 chilli
- 15g coconut flakes
- 2 tsp black onion seeds
- 400g vine tomatoes
- 1 red onion
- 400g tin of black chickpeas
- A handful of flat leaf parsley
- 2-4 tbsp hot water
- Sea salt
- Freshly ground pepper
- Small frying pan
- 1.
Fill and boil your kettle. Crumble or pour 1 tbsp coconut oil into a small bowl. Crumble in half the packet of coconut cream and add 2 tbsp boiling water. Stir well, adding 2 tbsp more water if needed – the mixture should be the thickness of single cream.
- 2.
Finely grate in the lime zest and squeeze in the juice. Halve the chilli and finely chop it, discarding the seeds and white pith for less heat, then stir it into the coconut dressing. Season with a pinch of salt and pepper. Set aside.
- 3.
Warm a small frying pan on a medium heat for 2 mins. Add the coconut flakes and 2 tsp black onion seeds. Fry for 3-4 mins, tossing frequently, till the coconut is slightly golden. Tip the contents of the pan into a small bowl.
- 4.
Roughly chop the tomatoes and add the them into a salad bowl. Peel and thinly slice the red onion. Drain and rinse the black chickpeas and shake them dry. Add the onion and chickpeas to the salad bowl.
- 5.
Roughly chop the flat leaf parsley, leaves and stalks, and add it to the salad bowl. Pour in the coconut dressing and fold together. Divide the salad between 2 plates. Top with the toasted coconut flakes and black onion seeds to serve.
- Tip
We're Coconuts
Use the leftover coconut cream to give your next curry a creamy, rich boost. Crumble it into the simmering sauce and stir well till combined. - Tip
Need For Speed?
You can make the coconut dressing in a small food processor, if you have one. Crumble in the coconut cream and coconut oil, add the roughly chopped chilli, lime zest and juice and whizz to combined. Add a little hot water to loosen the dressing, and a whizz again.
