Toasted Coconut, Pomegranate Seed and Coriander

THIS HAS A NUTTY, SOUR AND FRESH FLAVOUR. USE TO GARNISH SALADS, RICE AND DRY VEGETABLE DISHES.

MAKES 2–3 TABLESPOONS
PREPARATION TIME: ABOUT 10 MINUTES

FRESH

seeds (arils) from ½ fresh pomegranate

2 tablespoons finely chopped coriander

PANTRY/LARDER

100g desiccated coconut

1. Gently toast the coconut in a non-stick pan over a low heat until golden brown, then remove and cool.

2. Mix together with the pomegranate seeds and coriander.