Preheat oven 200°C fan forced. Place the Fioretto® in a single layer in the base of a roasting pan.
Combine oil, garlic, chilli and ginger then spoon over the Fioretto®, turn to coat. Roast 12-15 minutes until stems are light golden and tender. Set aside to cool for 30 minutes. Add rocket, mint and green onions. Toss to coat.
Transfer the salad to large serving platter, crumble over the feta then sprinkle with coconut.
Combine dressing ingredients, season with salt and pepper. Spoon over the Fioretto® salad just before serving.