Grilled hearts of palm and crab salad with mango

  • Preparation Time15 mins
  • Cooking Time2 mins
  • Serves4
  • DifficultyEasy
2 (400g) tins hearts of palm, drained
Rapeseed oil, or olive oil
Salt and pepper, plus 1 tsp coarse salt and 1/4 tsp freshly ground black pepper
500ml unsweetened coconut milk
3 tbsp habanero hot sauce, plus more for drizzling
2 limes, juiced
2 tbsp honey
20g chopped fresh coriander leaves, plus more for garnish
1/2 red onion, thinly sliced
680g lump crabmeat, picked over
1 mango, peeled, pitted, and diced
100g mesclun, washed and dried
1) Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.

2) Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, coriander, and red onion in a medium bowl.

3) Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn coriander leaves and serve.

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