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Green banana salad

Alan Coxon from Good Food Live
A vibrant, exotically flavoured salad from Alan Coxon - excellent with Chicken Tagine with Almonds and Raisins

Green banana salad

Method

1. Peel the plantains and put in a saucepan with just enough water to cover. Bring to the boil, then reduce the heat, cover and poach gently for 3 minutes until just tender.

2. Drain the bananas and allow to cool slightly. Slice and put in a bowl.

3. Add the onion, chillies and grapes.

4. Combine the remaining ingredients. Pour over the bananas and mix gently.

5. Cover with cling film and put in the fridge for about 1 1/2 hours to infuse.

6. When ready to serve, drain off the liquid and arrange the salad attractively on a plate.

7. Serve with the Chicken Tagine with Almonds and Raisins.

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Serves: 4

Prep: 20 min
Cook: 5 min

Ingredients

Main:

3 plantains or unripe green bananas
1 onion, finely sliced
2 green chillies, deseeded and sliced
48 seedless green grapes, halved
1 tbsp caraway seeds
7 tbsp Olive oil
7 tbsp groundnut oil
7 tbsp white wine vinegar
1 tsp sea salt