Baking plantain is a discovery of the last 2 years. Normally at breakfast, but here in a salad. Very nice discovery. The interplay with the herbs actually gives the sweet plantain something savory. The coconut adds bite. The apple the freshness. And the ginger some spicyness. This salad is a wonderful surprise. Make it on a beautiful summer day. You will not regret it.
2 ripe plantains
1 granny smith apple
3 cm fresh ginger
100 gram coconut chunks
1 green chili pepper
60 ml olive oil
1 table spoon caster sugar
0,5 table spoon cinnamon, round cumin seeds , cayenne pepper and nutmeg (2 table spoons total)
15 gram plant based buttr
20 gram fresh cilantro and mint
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