Indonesian Vegetable Salad with Coconut and Spices

Step 1

Bring a large pot of salted water to a boil. Add the 200g green beans and 2 sliced carrots, cook for 3-4 minutes until bright and tender-crisp.

Step 2

Add the 150g leafy greens to the pot and cook for 1 more minute, then drain and rinse with cold water to stop cooking. Squeeze out excess water.

Step 3

In a dry skillet over medium heat, toast the 100g shredded coconut, stirring often, until golden and fragrant, about 5 minutes. Remove and set aside.

Step 4

In the same skillet, heat 2 tbsp oil over medium. Add the 2 minced garlic cloves and 1 finely chopped shallot, cook until soft and golden, about 3 minutes.

Step 5

In a large bowl, combine the cooked vegetables, toasted coconut, and the garlic-shallot mixture. Squeeze in the juice of 1 lime and add 1 tsp salt.

Step 6

Toss everything together until well coated. Taste and adjust salt or lime if needed. Serve warm or at room temperature.

Step 7

Optional: stir through a pinch of chilli flakes or grated ginger for extra heat if you have them.