Tomatoes – Bananas – Salad

Ingredients for 4 servings:

• 4 bananas (plantains)
• 4 beefsteak tomatoes
• 4 slice(s) pineapple (ad can with juice)
• 2 lemon(s) the juice
• ½ tsp curry
• 8 tbsp oil (olive oil)
• 1 box of cress
• Salt
• pepper
• 1 shot of rum

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the plantains and boil them whole in a little water with a pinch of pepper and a dash of rum for about 20 minutes, turning halfway through. Remove and let cool, then slice and drizzle with lemon juice. In the meantime, blanch, peel, and slice the tomatoes. Cut the pineapple into eighths. Layer the tomatoes, bananas, and pineapple alternately in a shallow dish. Mix the remaining lemon juice with curry powder, olive oil, salt, and pepper and drizzle over the salad. Cut the cress from the box, wash it, and sprinkle it over the salad. Alternatively, regular bananas can be used instead of the plantains. Don’t cook them; just peel, slice, and drizzle with lemon juice. The salad goes well with various types of bread and a white wine or a cocktail.