This vegan salad makes a colourful addition to any picnic or BBQ spread with delicious fresh cherries.
A lower calorie, gluten free yet absolutely delicious ice-cream for all those hot summer days brought to you by chef Elena Silcock.
Heat the oven to 160C. Tip half of the cherries onto a baking tray and roast for 20 mins, then remove and set aside to cool.
Reserving 3 tbsp aside in a bowl, tip the coconut milk into a saucepan. Add the caster sugar and place over a low heat for around 10 mins, stirring regularly, until the sugar has dissolved and the milk is steaming. Meanwhile, add the cornflour to the bowl of reserved coconut milk and whisk to make a paste.
Pour the cornflour mix into the steaming milk, whisk over a low heat for 8-10 mins, until the mix is the consistency of thick custard. Pit and roughly chop the roasted cherries and stir through, cover and leave to cool. Chill in the fridge until chilled, around 2 hours. Meanwhile, pit the remaining cherries and blitz to make a puree.
Move the coconut mixture to the freezer, then freeze for 2-3 hours, whisking every 30 mins. Then tip into a containing, add the puree and use a knife to ripple it through the ice cream. Cover and freeze until solid.
Add the fish skewers to the BBQ or slide under the grill. Grill for around 3-4 mins, until the fish is flaking apart and the prawns are pink. Cut the remaining lime into wedges and serve alongside the skewers, salsa and tacos for people to assemble at the table.
2 x 400ml cans coconut milk
175g caster sugar
2 tbsp cornflour
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