Grilled Tomato Coconut Salad

By: Rose Marie Jarry, Master Chef at Kronobar

2 servings, gluten-free, vegan

Ingredients

• 2 cups green leaf lettuce
• 2 Lebanese cucumbers
• 2 whole tomatoes, not too ripe
• 4 radishes
• 1/8 cup potato flour
• 3 tablespoons dried coconut, shredded
• 1 large tablespoon olive oil
• Sea salt and ground pepper
• Fine herbs
• 2 tablespoons cold press olive oil as the dressing

Directions

1. Mix the lettuce, radishes, cucumber, fine herbs and olive oil together into a bowl and toss well.
2. On a plate, pour the dried coconut and potato flour.
3. Slice the tomatoes into about ½ inch wide slices.
4. Sprinkle some sea salt and pepper on your tomato slices.
5. Heat up the oven to 415F.
6. Grease a cookie sheet.
7. Rub both sides of each tomato into the coconut and potato flour mix. Lay them flat onto the cookie sheet.
8. Bake 10 minutes in the oven, then flip them over with a spatula and bake for another 5 minutes on the other side.
9. Adjust the oven to broil setting and then add 1 more minute of cooking.
10. Remove from the oven and lay the crunchy tomatoes on top of the salad.
11. Enjoy!