Ingredients
| ½ cup coconut cream | |
| 2cm piece turmeric, peeled, finely grated (or ½ teaspoon ground turmeric) | |
| ½ teaspoon chilli flakes | |
| grated zest and juice of 1 lime (or use ½ lemon) | |
| ½ teaspoon sea salt |
Lush coconut needs a little tempering to help cut that richness with lime or lemon. I’ve kept the flavouring to a minimum but turmeric always makes an appearance, as much for bright vibrancy as well as its flavour. Try this with
Shredded carrot, chickpea & cashew salad
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Instructions
| 1. | Whisk all the ingredients together and set aside. |
| 2. | This will keep for up to a week in the fridge. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles