rainbow salad with plantain chips
Make sure to use green plantain (rather than ripe plantain) for this vibrant salad, which is full of fresh fruit and vegetables coated in a zesty lime and ginger dressing.
Ingredients
- 1 green plantain, peeled and thinly sliced
- 1 tsp olive oil
- salt
- 1½ tsp olive oil
- 1½ tsp reduced salt soy sauce
- 1 lime, zest and juice
- 1 garlic clove, crushed
- 15g/½oz fresh root ginger, peeled and grated
- pinch cayenne pepper
- freshly ground black pepper
- 1 small red onion, chopped
- ½ red pepper, deseeded and chopped
- ½ yellow pepper, deseeded and chopped
- ¼ pineapple, peeled and chopped
- 2 tomatoes, chopped
- 1 avocado, chopped
- 1 courgette, chopped
- small bunch coriander, leaves and stalks roughly chopped
Directions
- Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.
- Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool.
- Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine.
- Divide the salad between two bowls and top with the crispy plantain chips.