Top chef Michael Meredith, who is today demonstrating Samoan cuisine at the Auckland Museum's Kai to Pie exhibition, is best known to Aucklanders for his award-winning namesake restaurant, Meredith's. As part of the Museum's World on A Plate series, Michael is preparing oka, a citrus-marinated salad.
Michael's oka recipe, with citrus and coriander Salad:
Salad
| 1 | Green coconut (Main) |
| 2 | Pink grapefruit (Main) |
| 2 | Limes |
| 3 | Shallots |
| 2 | Radishes |
| 1 | Celery stalk |
| 1 | Cucumber |
| 1 | Chives |
| 1 to taste | Salt |
| 1 | Coriander |
Dressing
| 200 ml | Coconut juice (Main) |
| 100 ml | Grapefruit juice |
| 1 | Lime juice |
| 1 | Coconut vinegar |
| 1 to taste | Olive oil |
| 1 to taste | Sugar |
| 1 to taste | Salt |
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Directions
- Crack the coconut open, reserve some juice for the dressing, and scoop out the flesh.
- Make the dressing by mixing the juices with the vinegar, whisk in the oil then season with sugar and salt.
- Place the coconut flesh with the citrus in a bowl. Add shallots, radishes, celery, cucumber and dressing.
- Stand for 5 mins. Add chives, adjust seasoning, garnish with coriander and serve.
