Leo Vusilai's Yam and Banana Salad



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
Vanilla pod split open


  1. Mix all the dressing ingredients together and keep sitting so the vanilla bean can soak into the dressing creating some extra flavour and aroma.
  2. In a pan with hot oil, Seal off yam and banana to give it a nice golden colour.
  3. Dice up the Banana and yam to even shapes and mix with the rest of the other ingredients except baby coconut.
  4. Pour In dressing and toss the salad through and then serve onto a platter.
  5. Scrape baby coconut and top the salad as well as sprinkle some fresh herbs for extra flavour.

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