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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) 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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