Strawberry and Orange Salad with Coconut Chocolate Crumbs

Strawberry and Orange Salad with Coconut Chocolate Crumbs

Serves 6

• 85g caster sugar

• 75g butter

• 40g flour

• 20g cocoa

• 30g thread coconut

• zest of 1 orange

• 2 oranges, peeled with a sharp knife so there is not pith, segments cut out from in between the natural divisions, squeeze the juice from the core and reserve it

• 500g strawberries, hulled and halved

• 30g Fresh As mandarin segments (optional)

• 5g mint leaves

• 400ml coconut cream

• Preheat the oven to 180°C

Line a shallow oven tray with baking paper

Put 60g of the sugar, the butter, flour and cocoa into a food processor and process until the mixture clumps together.

Put the mixture into a bowl and add the coconut.

Mix it in well.

Break the mixture into small lumps no bigger than a pea and spread out on the paper-lined tray.

Place in the oven for 10 minutes.

Remove from the oven, cool completely and crumble with your fingers.

Put the zest, orange segments, juice, remaining sugar, strawberries and mandarin segments (if using) into a bowl and mix well.

Serve this salad with a sprinkling of the coconut chocolate crumbs and coconut cream on the side.