| Instructions |
|
 |
If using a whole coconut you need to crack open the shell. Jamie normally does this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart, discarding the hard outer shell.
Cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Trim your spring onions and finely slice them. Cut the mango flesh off the stones and finely slice it. Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl. |
 |
DRESSING
Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavour of your dressing. Limes can be different strengths depending on their juiciness and size. |
 |
Dress the salad just before serving, saving any extra dressing for another day, and eat straight away.
Source : Jamie Oliver "Jamie's Dinners" |
|
Recipe
- 1 coconut
- 2 red peppers
- 4 punnets of cress
- 1 bunch of spring onions
- 2 ripe mangoes, peeled
FOR THE DRESSING
- a thumb-sized piece of fresh ginger, peeled
- 3 - 4 limes, juice and zest
- 7 - 8 tablespoons extra virgin olive oil
- sea salt freshly ground black pepper
SERVES : 4
|
