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

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

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.