Salad With Coconut Dressing

Name: Salad With Coconut Dressing
Yield: 4 servings
Ingredients: 150 g Beluga Or Green lentils; ¼ litre water; 1 pinch Sea salt; 100 ml Single cream; 165 ml coconut milk; 2 tsp ginger; 1 tsp honey; 1½ tsp Fine lemon zest (Unwaxed); 2 tsp Freshly Squeezed lime juice; ½ tsp Sea salt; 1 pinch pepper; 1 Romaine lettuce (Torn Into Smaller Pieces); 2 red peppers Thinly sliced; 300 g cantaloupe melons Cubes Or Other Sweet Melon; 1 red onion Thinly sliced; 20 g Fresh ground coriander Leaves; 50 g cashews; 240 g Stale Bread

This coconut salad dressing recipe brings you a lovely fresh salad that will transport you to warmer climates no matter the weather. It’s perfect as a side for steaks cooked on the grill or as a delicious starter for any al fresco dining. The dressing is bursting with flavour yet light and bright and works wonderfully with any type of salad.

Ingredients

Beluga Or Green lentils	150 g
Water	¼ litre
Sea salt	1 pinch
Single cream	100 ml
Coconut milk	165 ml
Ginger	2 tsp
Honey	1 tsp
Fine lemon zest (Unwaxed)	1½ tsp
Freshly Squeezed lime juice	2 tsp
Sea salt	½ tsp
Pepper	1 pinch
Romaine lettuce (Torn Into Smaller Pieces)	1
Red peppers Thinly sliced	2
Cantaloupe melons Cubes Or Other Sweet Melon	300 g
Red onion Thinly sliced	1
Fresh ground coriander Leaves	20 g
Cashews	50 g
Stale Bread	240 g

Instructions

Step 1

Rinse the lentils well. Put them in a saucepan of salted boiling water. Cover and cook on a low heat for approximately 14 minutes or until they are tender (take care not to boil them dry). Pour the lentils into a sieve and rinse them with cold water.

Step 2

Whip all the ingredients together: cover the coconut dressing and leave in the fridge for at least 15 minutes.

Step 3

Mix the lettuce leaves, peppers, melon, onions and lentils together and put in a large flat dish. Decorate with coriander leaves and the cashew nuts. Serve the coconut dressing for the salad.