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.
Each serving provides 397 kcal, 5.5g protein, 49g carbohydrates (of which 27g sugars), 17g fat (of which 3g saturates), 11g fibre and 0.6g salt.
Ingredients
For the plantain chips
For the dressing
- 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
For the salad
Method
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.
Recipe Tips
The plantain chips make a great snack on their own, so try making a double batch and storing the extra chips in an airtight container.
Summer
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