Plantain and Tomato Salad

Ingredients (serves 2)

  • 2 slices of a fresh Dole Tropical Gold pineapple
  • 2 beef tomatoes
  • 2 Dole plantains
  • 4 tbsp olive oil
  • ½ box fresh cress
  • Juice of a squeezed lemon
  • ¼ tsp curry powder
  • Salt
  • Pepper
  • A dash of rum

How it is done

Peel the plantains and cook in water with a pinch of pepper and a dash of rum for about 20 minutes until done. Turn the plantains several times. Meanwhile, blanch the tomatoes, remove the skins and cut into slices. Cut open the Dole pineapple, cut two slices and remove the firm core and peel. Then cut the two slices into eighths. After 20 minutes, remove the plantains from the water, allow to cool, then cut into slices and drizzle with a little lemon juice. Put the plantain, tomato and pineapple pieces into a flat dish. Wash the cress and add to the dish. In a bowl, combine the remaining lemon juice with the olive oil, salt, pepper and curry powder and then pour over the salad.

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