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Coconut rice salad

To prepare the coconut, first make holes in 2-3 'eyes' of the coconut with a screwdriver; drain off 'milk'. Give the coconut a sharp blow with a mallet or small hammer. Tap all the way round until the shell breaks. Break up the coconut into manageable pieces and dig out flesh with a knife.
Add the peanuts just before serving or they will go soggy if left to stand in the dressing for some time.

ingredients

serves 12
500 g (1 lb) long-grain rice
salt
3 chicken stock cubes, crumbled
2 teaspoons cumin seeds
1 small coconut, broken open and flesh removed, or 225 g (8 oz) packet shredded coconut
4 tablespoons corn or vegetable oil
2 tablespoons red wine vinegar
3 tablespoons finely chopped fresh parsley
1/4 teaspoon mustard powder
freshly ground black pepper
3 bananas
175 g (6 oz) salted peanuts

method

1. Fill a large saucepan with salted water and add the crumbled stock cubes. Bring to the boil, then add the rice and cumin seeds. Stir once to mix the ingredients together, then cover and simmer gently for 20 - 25 minutes until the rice is tender.

2. Pour the cooked rice into a colander and rinse well under cold running water. Leave to cool and drain well.

3. Meanwhile, grate the coconut flesh finely.

4. Put the oil in a large serving bowl with vinegar, parsley, mustard and pepper to taste. Mix well.

5. Just before serving: peel the bananas and slice them directly into the dressing. Mix lightly. Add the rice, grated coconut and peanuts and fork lightly together.

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