Caroline Mili Artiss's Tenderstem coconut & prawn salad

Caroline says: 'I love this Malay inspired salad of Tenderstem broccoli, prawns and beansprouts that uses spicy desiccated coconut to bind it together instead of dressing.'

• Preparation: 5 mins
• Cooking: 5 mins
• Serves: 2

What you need:

• 200g Tenderstem broccoli (sliced in half at a diagonal)
• 200g raw king prawns
• Handful beansprouts
• 2 tbsp toasted desiccated coconut
• Drop sunflower oil

Dressing:

• 3 shallots peeled
• 3 big red chillies deseeded
• 1 tsp turmeric powder
• 1 tsp ground coriander
• Pinch salt
• 1 tsp sugar

What you do:

1. To make the dressing simply bung all the ingredients into a food processor and blitz until finely ground. You can also do this by hand by chopping everything finely, or the old traditional way of using a pestle and mortar.
2. Heat a tbsp oil in a large frying pan, add the dressing and cook for about 2 - 3 minutes until it is lovely and fragrant. Add the prawns, desiccated coconut and Tenderstem, stir fry for another 2 minutes, adding 100ml of hot water if it's looking a little dry, then add the bean sprouts at the end, cook for another minute or until the prawns are cooked through.
3. Serve either as an exotic side dish or as a delicious main course with steamed rice.

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