Crunchy Keralan Salad - cooking recipe

Ingredients

Salad
1 coconut (or 1 plastic container fresh coconut pieces)
2 red peppers
1 -2 cup baby mustard cress (1 used one big punnet, or use watercress)
1 bunch spring onion
2 ripe mangoes, peeled
Dressing
1 inch fresh ginger (use up to the double amount if you like)
3 -4 limes, juice and zest of
7 -8 tablespoons extra virgin olive oil
sea salt
fresh ground black pepper

Preparation

If using a whole coconut you need to crack open the shell. Jamie normally does this by placing it on a tea towel on a hard surface and then giving it a wallop with a rolling-pin or a hammer. Once you've cracked it open you can pull it apart, discarding the hard outer shell.
Cut the peppers into quarters, remove the stalks and seeds, then finely slice. Trim your cress directly from its punnet (the easiest way to do is to take the cress out of the punnet, wash the leafy end and stalks under a tap, then slice the stalk end off and discard it). Cut the mango flesh off the stones and finely slice it. Get your pieces of coconut and grate them finely. Put all these ingredients into a large salad bowl.
DRESSING:
Finely grate the ginger and lime zest into a small bowl, then add the lime juice and olive oil. Season to taste, and add more oil as necessary to balance the flavour of your dressing. Limes can be different strengths depending on their juiciness and size.
SERVE:
Dress the salad just before serving, saving any extra dressing for another day, and eat straight away. Great just as it is, or with some grilled prawns or satay chicken. Also lovely as a snack inside a wrap or flatbread.