Grilled hearts of palm and crab salad with mango

  • 2 (400g) tins hearts of palm, drained
  • Rapeseed oil, or olive oil
  • Salt and pepper, plus 1 tsp coarse salt and 1/4 tsp freshly ground black pepper
  • 500ml unsweetened coconut milk
  • 3 tbsp habanero hot sauce, plus more for drizzling
  • 2 limes, juiced
  • 2 tbsp honey
  • 20g chopped fresh coriander leaves, plus more for garnish
  • 1/2 red onion, thinly sliced
  • 680g lump crabmeat, picked over
  • 1 mango, peeled, pitted, and diced
  • 100g mesclun, washed and dried
1) Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat.

2) Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, coriander, and red onion in a medium bowl.

3) Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn coriander leaves and serve.

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