- 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 chickpeas
- A large handful of flat leaf parsley
- 2-4 tbsp hot water
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- Frying pan
- 1.
Crumble half the pack of coconut cream into a small bowl and spoon in 2 tbsp hot water. Stir well, adding 2 tbsp more water if needed to achieve the thickness of single cream. 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.
- 2.
Pop a small frying pan onto a medium heat for 2 mins. Scatter in the coconut flakes and 2 tsp black onion seeds. Fry for 3-4 mins, tossing frequently, till the coconut is toasted and slightly golden. Tip the contents of the pan into a small bowl.
- 3.
Roughly chop the tomatoes, then slide them into a salad bowl. Peel the red onion and thinly slice it. Drain the chickpeas and rinse well with cold water. Shake them dry. Add the red onion and chickpeas to the tomatoes.
- 4.
Roughly chop the parsley, leaves and stalks. Add to the salad bowl. Pour in the coconut dressing with 1 tbsp olive oil. Stir well to combine. Divide the salad between plates. Sprinkle over 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, 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.
