RAW URAB SALAD

Cracking coconuts can be a bit of a performance, but leaving the coconut in a warm place for a while will make the task much easier. You can find green papaya in Asian shops, but if you can’t track it down, use a deseeded cucumber instead. Serves 4 Preparation: 30 minutes, plus standing 1tbsp coriander seeds, coarsely ground

1 small red chilli

2 garlic cloves, peeled

5 fresh kaffir lime leaves, deveined and finely shredded 1 coconut

20g palm sugar

1 large or 2 small ripe papaya, peeled, deseeded and sliced into slim wedges, to serve For the pickled vegetables:

1 small green papaya, peeled and deseeded

1 small daikon (mooli), peeled 2 carrots, peeled

200g bean sprouts

1 green chilli, finely chopped 20g fresh root ginger, peeled and finely grated

3tbsp agave syrup

Juice of 6 limes

Pinch of turmeric To garnish:

Coriander leaves

Finely sliced spring onions

1 Combine the coriander seeds, chilli, garlic and lime leaves in a mortar and pound to a chunky paste. You can also do this with an electric spice grinder or with a stick blender fitted with the chopping/drum attachment.

2 Pierce the three eyes of the coconut with a metal skewer and drain out the milk. Place the coconut in a sturdy plastic bag before smashing it on a hard surface to crack the shell. After leaving the cracked coconut for 15 minutes, remove the flesh from the shell, leaving the inner skin on.

3 Grate the coconut on the large-holed side of a box grater.

4 Combine the spice paste with the grated coconut in a bowl. Grate in the palm sugar and mix through thoroughly, crushing it in your hands as you go. You need to massage it for five minutes to integrate all the flavours. You should notice the coconut changing colour to an orange tone and the texture will soften.

5 To make the pickled vegetables, shred the green papaya, daikon and carrots with a julienne peeler. Add to a glass or ceramic bowl with the remaining pickling ingredients and toss to combine. Cover and leave to stand for 30 minutes, or leave overnight in the fridge.

6 Combine the coconut with the pickled vegetables. Garnish with coriander leaves and finely sliced spring onions and serve along with the slices of ripe papaya. »