1.Place all the ingredients except the coriander in a bowl and mix well. Add the picked coriander leaves just before serving.
Salad
2.Place all ingredients in a bowl and lightly toss together.
Green chutney
3.Combine all ingredients together in a high-speed blender until smooth (you could also use a mini food processor). You may need to stop a few times and push the mixture back down. The result is a spicy and very green tasting chutney that combines well with the other components of the thali.
Tumeric and coconut rice
4.In a food processor, pulse the parsnip, cauliflower and coconut to achieve the texture of large rice grains.
5.Transfer the mixture to a bowl, mix in the coconut oil and gently stir in the rest of the ingredients. Taste and adjust seasoning as needed.
Mango chutney
6.Place all the ingredients in a bowl and lightly toss together.
Coconut yoghurt
7.Blend together coconut flesh and water until smooth.
8.Add contents of probiotic capsules (removed from capsule) and leave in a warm place for 2-3 hours. Alternatively, use a non-homogenised Greek yoghurt like the Clearwater brand.
To serve
9.Place a small portion of each of the dishes around the rice and enjoy.