Step One If you are using fresh coconut, grate it finely. If using desiccated coconut, soak it in 4 tablespoons of boiling water for 30 minutes; most of the water will be absorbed.

Step Two Cut the cauliflower into slim, delicate florets – no wider than 2.5cm (1in), with stems no longer than 5cm (2in). Peel the carrots and cut into 5cm (2in) lengths. Quarter the thick pieces lengthways; halve the thinner pointed ends.

Step Three De-seed and coarsely chop the red pepper. Peel and chop the garlic. In an electric blender, combine the red pepper, garlic, lime or lemon juice, sugar, chilli powder and ½ teaspoon salt. Blend until smooth. Taste the dressing and add a little more salt if required.

Step Four Bring a large pan of salted water to a rolling boil. Add the cauliflower and carrots and boil rapidly for several minutes or until the vegetables are just tender but still retain a hint of crispness. Drain them quickly and turn into a serving bowl. Add the dressing and toss to mix. Sprinkle in the coconut and toss the vegetables again. Serve immediately or allow to cool.