Coconut salad
Ingredients for 2 salads:
2 handfuls of mash (or spinach)
¼ fresh coconut
1 small head of red beet
2 tablespoons dulse flakes (dried seaweeds) or bee pollen
1 handful of roasted hazelnuts
30 ml of coconut milk
1 teaspoon soy sauce
2 tablespoons olive oil
1 tablespoon fresh lemon juice (optional)
White or black pepper
Preparation:
Prepare the red beet an hour earlier. Cut it into slices 1 cm thick (at most), and then in half-moons. Spread the pieces in a baking dish, in one layer. Bake for 20 minutes at 200°C. Then brush with olive oil (use a brush) and bake for 20 minutes or until the beetroot is tender. Cool.
Rinse and dry the mash. Divide it between 2 plates. Peel the coconut and finely cut it into half-moons. Scatter over the mash along with the hazelnuts and beetroot. Sprinkle with flakes of dulse (hard to find, can be skipped) or bee pollen.
Emulsify the ingredients of the second group in a bowl (putting lemon is a matter of taste) and pour over the coconut salads.
