This recipe inspired me when I was trying to find a new way to use up all my green veg. It's adapted from Riverford and has all the healthy and yummy benefits of coconut - one of my favourite foods.
450 g mixed green vegetables such as green beans, spring greens, cabbage or spinach
1/2 cucumber for crunchiness
Blanch the beans in boiling water for 2-3 mins. until just cooked. Drain and rinse immediately to retain the colour. Shred the cabbage/other greens and blanch for 1 min. Drain and refresh in cold water. Cut the cucumber into 2.5 cm lengths and then these chunks into about 10 pieces.
For the dressing:
100g dessicated coconut
1 peeled garlic clove
1 green chilli, deseeded and chopped (optional)
Fish sauce to taste
Juice of 1 lemon or 2 limes
sugar to taste
Put the coconut and 150ml water in a pan. Bring to a boil and simmer for 5 mins. Remove from the heat and leave to cool. Pound the garlic and chilli to a paste in a pestle and mortar. Add the fish sauce and then the coconut. Add the lemon/lime juice plus sugar and salt to taste. Toss the vegetables in the dressing and garnish with the mint.
Perfect for a hot summer's day!