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November 28, 2009

Caribbean Banana Salad

caribbean banana saladIngredients:

  • 4 cloves garlic, crushed
  • 2 oz (60 g) sliced pimiento-stuffed green olives
  • 2 small red onions, thinly sliced
  • 4 fl oz (120 ml) olive oil
  • 4 fl oz (120 ml) white wine vinegar
  • juice of one fairtrade lime
  • salt and fairtrade black pepper to taste
  • 2 1/4 lb (1 kg) very green, under-ripe fairtrade bananas

Combine garlic, olives, onion, bay leaf, olive oil, vinegar, lime juice, salt, and pepper in a large bowl and set aside.

Bring a large pot of water of water to the boil. Meanwhile, cut the ends from the green bananas and slit peel length ways; keep peel on.

Boil the bananas for a few minutes until they are soft, yet still firm. Drain bananas and place in a pan of icy water for approximately 5 minutes or until they are completely cold.

Peel bananas and cut into 2.5cm (1in) rounds. Add banana rounds to the bowl of garlic and onion mixture and toss to coat well. Sprinkle with the sliced red onion.

Makes 4 servings.


Vegetarian Recipes

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