Method Karela (Bitter Gourd) Salad 1. Shell fresh peas 2. Deseed sweetcorn 3. Finely slice the Karela 4. Finely slice the runner beans 5. Grate 1/2 of the chayote, cucumber and courgette 6. Cut the capsicum into small pieces 7. Cut the avocado into small pieces 8. Cut the tomato into small pieces 9. Add all the above vegetable to a mixing bowl and stir Chutney 1. Cut coconut into small pieces 2. Cut all vegetables (except tomato) for chutney and add to blender with coconut pieces and lime juice and rock salt 3. Blend chutney to a fine paste 4. Add some diced tomato pieces to the chutney for decoration Serve 1. Serve the Karela Salad on a plate with the Chutney in a side bowl 2. Enjoy!