Africola’s curried young coconut salad with sorrel – Gourmet Traveller

Ingredients

• 3 young coconuts, drained (water reserved) and quartered
• 1 cardamom pod, bruised
• ¼ tsp cumin seeds
• ¼ tsp ground turmeric
• ¼ tsp coriander seeds
• ¼ tsp ground chilli
• ¼ tsp garlic powder
• 25 ml vegetable oil
• 25 ml Champagne vinegar
• 12 small sorrel leaves, torn
• 1 tbsp fennel fronds
• 1 tbsp small purple perilla leaves (see note)
• 1 tbsp edible flowers (optional; see note), to serve