US
Smashed plantain and black bean salsa
Prep and cooking time: 15mins-25mins
Complex carb portions, per serving: 1
Ingredients
Serves: 2
2 tbsp extra virgin olive oil
1 small plantain, very ripe
100g black beans, rinsed and drained
2 spring onions, finely sliced
100g cherry tomatoes, halved
1 small green pepper, finely diced
1/2 avocado, diced
1 large handful fresh coriander, roughly chopped
1 lime, juiced
1 tsp hot paprika
30g crumbled feta (optional)
Method
Remove the skin from the plantain and cut it into 6 pieces along the length of the plantain.
Heat 1tbsp of oil in a large non-stick frying pan, over medium-high heat.
Fry the plantain for 2mins, without flipping, until golden brown. Then flip the plantain and fry again for 2mins.
Reduce the heat to low and continue flipping the plantain occasionally until the middle of the pieces starts to colour a darker yellow, approximately 3mins.
Once they look cooked through, flatten the plantains with the back of a spoon, to roughly 3cm thick and season with a little salt and pepper. Cook for a further 3-5mins.
Leave the plantains aside and mix all the remaining ingredients into a large mixing bowl.
Serve the smashed plantain with the salsa on top and an optional sprinkle of feta.