INGREDIENTS

1 Can of Coconut Cream

1/4 tsp vanilla extract

2 tb powdered sugar

1 cup blueberries

1 cup blackberries

1/4 cup lime juice + zest

2 Tb honey

1/2 tsp fresh grated ginger

2 tb pink peppercorns

3/4 + 2 tb sugar (divided)

1/4 cup water

1 tsp toasted sesame seeds

1 bunch of mint-cut into fine strips

1. Preheat the oven to 375. In a small bowl, toss the pumpkin seeds in the sunflower oil along with the gochugaru and salt. Spread evenly on a baking sheet and place in the oven - remove in 8-10 minutes and set aside to cool.

2. Roughly cut pitted cherries in half. Take the bottom part of the fennel and slice off the very bottom root. Using a mandoline, very carefully begin running the root edge along the bottom to create thin slices (they will look “U” shaped) - about ⅛ inch thick. With the same thickness, take the cantaloupe, and run the long side of the wedge along the mandoline to make extremely thin slices. Take the cucumbers, and also run them through the mandolin to make either long ribbons or diagonal thin slices, or rounds.

*If you do not have a mandoline, you can use a peeler and run it along each of the above ingredients to create "ribbons".

3. Arrange all of the fruit and veg on a platter, mounding the ribbons and then arranging the cherries over top. Drizzle the olive oil, honey, and vinegar (or lemon/lime) over the salad to taste. Top with toasted pumpkin seeds and garnish with fresh mint, cilantro, and fennel fronds.

 In a bowl, combine blueberries with lime juice, honey, ginger and leave to macerate overnight.

Refrigerate the coconut cream overnight - refrigerate the bowl of a stand mixer and whisk attachment for at least 15 minutes before mixing. On high speed using a whisk attachment, combine the coconut cream, vanilla extract, and sugar. Whip until smooth. If there are remaining lumps, push through a fine mesh sieve into a bowl and remix. 

Prepare a bowl with the 2 Tb of sugar and set aside. In a small saucepan add the remaining ¾ cup of sugar and ¼ cup of water and heat until dissolved - do not bring to a boil. Once dissolved, add in the pink peppercorns and stir until fully coated in the syrup for 2 minutes. Remove peppercorns from the syrup using a slotted spoon and place in the bowl with sugar - incorporate the peppercorns in the sugar until they are coated and separated, and then remove and set aside on a piece of parchment paper and allow to cool. 

Spoon the whipped coconut cream into serving bowls and top with the macerated berries. Garnish with candied pink peppercorns, toasted sesame seeds and fresh mint leaves.