Warm Toasted Coconut, Whole Cumin & Butternut Salad (V) (VGN)
Get ready to cook
1. In a pan, toast desiccated coconut over a low heat for 2-3mins until golden brown.
2. Place vegetables in a roasting dish; drizzle a little oil, sprinkle with cumin seeds and bake in a pre-heated fan oven at 180°C for 20mins.
3. Remove from oven and stir in Mozambican Coconut Piri Piri Paste, mango chutney and coconut milk; bake for a further 10mins.
4. Garnish with toasted coconut and chopped coriander; mix well and serve.
300g diced butternut squash, parboiled
250g tinned chickpeas
200g diced aubergine
1 tablespoon whole cumin seeds
½ bunch chopped coriander
50g desiccated coconut
75g mango chutney
75g coconut milk