Milk Magazine (English) - - FOOD -

(ve­gan, gluten-free)

Salad in­gre­di­ents

1 hand­ful of grated co­conut 1 hand­ful un­roasted cashew nuts 1-2 pome­los 1 blade of le­mon grass ½ red onion 1 hand­ful co­rian­der leaves


juice of 2limes 2 soup­spoons runny honey (prefer­ably or­ganic) or maple syrup 4 soup­spoons olive or rape­seed oil

Toast the cashew nuts and co­conut in a fry­ing pan over a gen­tle heat. Keep shak­ing and stir­ring for a few min­utes un­til they are nice and brown. Re­move from the heat be­fore they burn. Chop the red onion and blade of le­mon grass into very small pieces. Cut off both ends of the pomelo, then peel it from top to bot­tom all around the fruit. Sep­a­rate the seg­ments and re­move the white pith and mem­branes. Dice each seg­ment, place in a salad bowl with the rest of the in­gre­di­ents and mix care­fully. Pre­pare the dress­ing, then add it to the salad bowl and stir again. Serve im­me­di­ately.

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