Mint + Lime Strawberries with Coconut Crumble
Serves: 4
Time: 10 minutes
Ingredients –
250g strawberries, sliced widthways
Zest and juice of 1 lime
1 1⁄2 tbsp maple syrup
1⁄2 tsp sea salt
Salted Coconut Crumble
3⁄4 cup coconut flakes
2 tbsp maple syrup
1⁄4 tsp sea salt
1⁄4 cup mint leaves, chopped
8 scoops plant-based or dairy ice-cream
Method –
Place the sliced strawberries, lime zest and juice, maple syrup and salt in a bowl and gently mix together. Allow to marinate for at least 10 minutes.
For the salted coconut crumble, heat a frypan and toast the coconut flakes for 2–3 minutes or until they begin to turn golden. Add the maple syrup and salt and cook for another 1–2 minutes. Transfer to a bowl.
To serve, gently toss the chopped mint leaves through the marinated strawberries. Add 2 scoops of ice-cream to each individual bowl. Top with the strawberries and a generous amount of salted coconut crumble. Serve immediately.
Leftover strawberries will keep in an airtight container in the fridge for up to 2 days.
Swaps: Strawberries for any other berry or stone fruit. You can use a lemon instead of a lime, and honey instead of maple syrup.
Tip: Try roasting the strawberries instead of marinating them. Preheat the oven to 180•C and once you have mixed everything through the strawberries, arrange them on a baking tray. Roast for 10 minutes, then allow to cool slightly before serving.
Delicious with: A generous sprinkle of Salty Almonds (page 213 in Two Raw Sisters More Salad cookbook) instead of the salted coconut crumble.
Furniture & tableware: Freedom
Salad recipe: Two Raw Sisters More Salad
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