Yam, peeled and cooked in boiling water until just cooked. Half-ripe banana cooked (firm) Choco vines blanched Spring onion chiffonnade Cherry Tomatoes quartered Red Capsicum sliced Baby Coconut with soft flesh Fresh Herbs
For the Dressing Pawpaw seeds Fresh coconut milk Nangai Oil Oranges and pomelo Lime Honey Vanilla pod split open
Mix all the dressing ingredients together and keep sitting so the vanilla bean can soak into the dressing creating some extra flavour and aroma.
In a pan with hot oil, Seal off yam and banana to give it a nice golden colour.
Dice up the Banana and yam to even shapes and mix with the rest of the other ingredients except baby coconut.
Pour In dressing and toss the salad through and then serve onto a platter.
Scrape baby coconut and top the salad as well as sprinkle some fresh herbs for extra flavour.