Hankering after something coconut flavoured last night, I whipped up this salad with some wild cod and it was delicious – tropical, warm and sweet, a plate to whisk you out of london and off to sunny nature with just one bite.
Toasted coconut flakes are one of my favourite things to have in the cupboard. You can throw them on porridge, granola, in smoothies or even just grab a handful and munch on them if all else fails.
Here, I toasted them with some fresh-off-the-ear corn and added kale and camargue rice for a nutritious and filling dish that’s not quite winter, not quite spring. Long may the limbo last if it tatses this good.
Serves 2 as a main
2 ears of fresh corn
2 large handfuls of chopped kale
2 tbsp coconut flakes
1 red onion, diced
A knob of coconut oil or ghee
I cup camargue rice / your grain of choice
Juice of 1 lime
A splash of cold pressed nut or seed oil
Sea salt and black pepper to season
In a saucepan with a little vegetable stock, boil the rice for abour 20 minutes until it is soft but still has a crunchy, nutty texture. While it is boiling, heat the corn in the coconut oil in a wok or deep frying pan on a medium to high heat until it takes on a golden colour. Add the onion and and heat for four or five more minutes so it is still crunchy but slightly translucent.
Remove the pan from the heat and set aside. Steam the kale for a couple of minutes (I do this in a colander above the boiling rice to save time), making sure it is still crunchy, and toast toast the coconut flakes in the oven or in a pan in a low heat until they start to gently brown.
When you are ready to serve, throw all the ingredients together and dress with lime juice, salt, pepper and a drizzle of oil. Serve immediately.