Africola’s curried young coconut salad with sorrel – Gourmet Traveller
gt.staging.digital.aremedia.com.au
Duncan Welgemoed recipe for curried young coconut salad with sorrel from Africola restaurant in Adelaide.
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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
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