World Cuisine

  • 300 g (10 oz) baby spinach, finely chopped
  • 1 carrot, coarsely grated
  • 25 g (1 oz) fresh coconut, grated
  • 2 tablespoons groundnut oil
  • 2 teaspoons black mustard seeds
  • 1 teaspoon cumin seeds
  • juice of 1 lime
  • juice of 1 orange
  • salt and pepper

Place the spinach in a large bowl with the carrot and coconut, and toss together lightly.

Heat the oil a small frying pan over a medium heat. Add the mustard and cumin seeds, and stir-fry for 20–30 seconds until fragrant and the mustard seeds start to 'pop'.

Remove from the heat, and pour over the salad with the lime and orange juice. Season well and toss before serving.

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