Broccoli and coconut bacon salad

This recipe has been shared with is by Amy Klitscher of The Sustainable Food Co., New Zealand's first zero waste catering company. A graduate of Panuku Development Auckland's, The Kitchen Project, Amy is helping Kiwis change their perceptions of foodthrough her vibrant, plant-based catering menu and private chef experiences, all the while contributing zero-waste to landfill through the entire process. To find out more go to Thekitchenproject.co.nz

Ingredients

1	Broccoli, chopped into small pieces (Main)
¼	Red onions, chopped finely
¾ cup	Sunflower seeds
½ cup	Currants
1 pinch	Salt and pepper
1 small handful	Chopped mint
1 scoop	Vegan mayonnaise
½	Lemons, juice only

Coconut bacon

½	Coconut (Main)
1 Tbsp	Avocado oil
½ tsp	Smoked paprika
¼ tsp	Onion powder
¼ tsp	Garlic powder
1 Tbsp	Maple syrup
2 Tbsp	Soy sauce
3 drops	Liquid smoke

Directions

1. To make the coconut bacon, remove the coconut flesh from the shell and slice it into long, thin slices. Oil a pan and fry the coconut strips with the paprika, onion powder, garlic powder, maple syrup, soy sauce and liquid smoke for 5-10 mins or until very golden.
2. Lightly toast the sunflower seeds in a dry pan until golden and crunchy.
3. Add all ingredients together in a mixing bowl, ensure to coat everything nicely in the dressing - then enjoy.