Follow these steps for perfect results
ripe bananas
sliced
sweet tomatoes
peeled, sliced
lemon juice
from whole lemon
olive oil
salt
fresh cracked black pepper
mild curry powder
wild garlic leaves
Slice the ripe bananas.
Slice the sweet tomatoes, peeling them if preferred.
Arrange the banana slices on top of the tomato slices.
Drizzle immediately with lemon juice to prevent discoloration of the bananas.
Mix olive oil with the remaining lemon juice, salt, pepper, and curry powder.
Drizzle the mixture over the salad.
Sprinkle with a little extra cracked pepper.
Add a very small pinch of wild garlic leaves (optional).
Expert advice for the best results
Use slightly underripe bananas for a firmer texture.
Chill the salad for 30 minutes before serving for a more refreshing taste.
Add a sprinkle of chopped nuts for added crunch.
Everything you need to know before you start
5 minutes
Not recommended, best served fresh.
Arrange attractively on a plate, garnish with a sprig of fresh mint.
Serve as a light lunch or side dish.
Pair with grilled tofu or tempeh.
The acidity complements the sweetness of the bananas and tomatoes.
Refreshing and light.
Discover the story behind this recipe
Modern fusion cuisine.
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