- 100g watercress
- 25g dessicated coconut, toasted
- 1 lime
- 1 chilli
- 2-3 tbsp coconut milk
- A pinch of sea salt
1. Blitz or pound the watercress with the toasted coconut, the zest of your lime, 2 tbsp lime juice and slices from your chilli (more or less, to taste).
2. Trickle in enough coconut milk to make it just come together. Taste. Season and tweak lime, chilli and coconut balance to taste.
Gorgeous tossed with fresh crab and rice noodles.