Mint Velvet Magazine

relaxed glamour happenings...

articles arrow down
Summer Coco Salad | Mint Velvet

WHAT’S COOKING
Summer Coco Salad

by Adria Wu

Author- Adria Wu

The sun is shining and we are excited for all things seasonal this August; including, aubergine, beetroot, carrot and lemons.
Eating with the seasons ensures maximum nutrition and taste – this means extra flavour, extra crunch, extra juiciness!

The team at Mint Velvet and our contributing chef, Adria Wu, have created the ultimate Summer salad, filled with all that is seasonal…
Paired with a fresh coconut dressing it is absolutely delectable. Enjoy!

Coco Salad

 INGREDIENTS:

Serves 2-3

400g aubergine

1 tbsp coconut oil

1/4 tsp flaked sea salt

1/4 tsp coarse black pepper

300g raw beetroot, grated

600g carrot, grated

40g desiccated coconut or coconut flakes

Lemon Zest

 

 DRESS IT UP:

60g coconut oil

10g tahini

10g miso paste

1 tsp grated ginger

1/2 lemon, juice and zest

 

 METHOD:

  1. Preheat oven to 200 C.
  2. Roughly cube aubergine, mix with salt, pepper and coconut oil.
  3. Roast aubergine for 45 minutes.
  4. Peel & grate carrots and beetroot.
  5. Whisk tahini and miso paste, then add coconut oil and ginger, season with salt pepper and lemon juice.
  6. Toss carrots, beetroot and roasted aubergine, dress well.
  7. Serve with desiccated coconut or coconut flakes and fresh lemon zest.

 

Fancy trying out Adria’s delicious recipes, head on down to maple & KINGS or maple & FITZ

MYMAPLEANDCO.COM

@adria_wu

PRINTABLE RECIPE HERE

Your item has been added to the basket
This product is out of stock