Knox and Leo’s Hot and Sweet Choko and Pumpkin Tip Salad
Team Vanuatu
INGREDIENTS
3 choko (christophene, chayote, soko)
¼ cup virgin coconut oil
1 thumb size turmeric, chopped
1 thumb size ginger, chopped
1 clove garlic, chopped
1 tsp curry powder
1 stalk lemongrass
1 tsp honey
1 lemon- juiced
¼ small bunch coriander
8 pumpkin tips or choko tips
1 chilli
½ onion
½ talo (taro)
1 bunch watercress
Salt and pepper
METHOD
- Heat ¼ cup coconut oil
- Add turmeric, ginger, garlic, whole chilli, lemongrass and the curry powder
- Remove from heat and allow oil to infuse
- Mix thoroughly and let sit
- When cool add the lemon juice and the honey, season with salt and pepper. Add the chopped coriander. This is your dressing
- Peel talo, cut talo into thin strips and pat dry
- Heat a little coconut oil in a pan and fry talo until crisp to make chips
- Peel choko
- Cut choko into cubes
- Blanch choko in salted water
- Trim the pumpkin tips to just leave the tender tendrils
- Add pumpkin tips to choko and cook for 1 minutes
- Remove choko & pumpkin tips from heat
- Strain and allow to cool a bit, then add the coconut oil dressing. Check for salt and pepper one more time. Let cool
- Place choko salad on a plate
- Top with watercress and fresh grated coconut
- Garnish with talo crisps
Tried this recipe at home? Let us know what you think!