World on a Plate: Samoa

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

Directions

1. Crack the coconut open, reserve some juice for the dressing, and scoop out the flesh.
2. Make the dressing by mixing the juices with the vinegar, whisk in the oil then season with sugar and salt.
3. Place the coconut flesh with the citrus in a bowl. Add shallots, radishes, celery, cucumber and dressing.
4. Stand for 5 mins. Add chives, adjust seasoning, garnish with coriander and serve.