PEPPER, COCONUT AND TOMATO SALAD

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This is a vibrant and unusual salad. It might seem a bit of a drag to grate a coconut but it really doesn’t take very long and it’s worth it. I learned to make this salad on a pepper plantation in Sri Lanka. It’s a version of the sambal they make with every meal. Great on its own or with fish, or dhal and rice.

SERVES FOUR

PREP & COOK: 30 MINS

1 tsp black peppercorns

¼ white onion

5cm (2in) piece ginger, peeled

¼ bunch coriander (leaves and stems), roughly chopped

1 coconut, peeled

juice of 2 limes

2 tomatoes, chopped

sea salt

In a pestle and mortar, bash the peppercorns a couple of times to break them open, then add the onion, ginger and coriander. Bash until you have a coarse paste, then transfer to a bowl. Season with a little salt.

Using the coarse side of a grater, grate in the coconut and stir well so it absorbs all the flavours. Squeeze in the lime juice and stir in the tomatoes before serving.