Plantain with Tropical Salsa
Plantain is a type of banana that is used more like a vegetable. Bananas are high in potassium, a nutrient that helps to lower blood pressure but in addition they are a great source of pectin which is a soluble fibre and helps to reduce cholesterol and makes you regular, if you know what I mean? 🙂 This recipe for fried plantain topped with a juicy, tangy delicious salsa will be devoured in minutes if your household is anything like mine.
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- 2 plantains
- 2 tbsp. coconut oil
For the salsa
- 2 large, ripe tomatoes finely chopped
- ½ red onion, finely chopped
- 1 cup of finely chopped fresh pineapple
- Handful of coriander, chopped
- Handful of mint leaves, chopped
- 1 tsp. cumin seeds
- Juice of lime
- Salt and pepper to taste
For the salsa
- Put the chopped onion, tomatoes, pineapple, coriander and mint in a bowl.
- Add the cumin seeds and lime juice and mix well.
- Season with salt and pepper to taste.
- set aside while you prepare the plantain.
For the plantain
- Peel the plantain and slice into 1 cm thick pieces.
- In a frying pan, heat the coconut oil on a medium heat and when the oil is hot add the plantain making sure they don't overlap. Turning the plantain so that it's a golden brown colour on both sides. When cooked, remove from the pan and place on some kitchen paper to soak up any excess oil. Repeat this process with the remaining plantain adding more coconut oil if needed.
- Tastes best when this is served while the plantain is still warm but you can have it cold too.
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