Green Banana Salad

A vibrant, exotically flavoured salad from Alan Coxon - excellent with Chicken Tagine with Almonds and Raisins
By Alan Coxon
Green Banana Salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 3 plantains or unripe green bananas
  • 1 onion, finely sliced
  • 2 green chillies, deseeded and sliced
  • 48 seedless green grapes, halved
  • 1 tbsp caraway seeds
  • 7 tbsp olive oil
  • 7 tbsp groundnut oil
  • 7 tbsp white wine vinegar
  • 1 tsp sea salt


1. Peel the plantains and put in a saucepan with just enough water to cover. Bring to the boil, then reduce the heat, cover and poach gently for 3 minutes until just tender.

2. Drain the bananas and allow to cool slightly. Slice and put in a bowl.

3. Add the onion, chillies and grapes.

4. Combine the remaining ingredients. Pour over the bananas and mix gently.

5. Cover with cling film and put in the fridge for about 1 1/2 hours to infuse.

6. When ready to serve, drain off the liquid and arrange the salad attractively on a plate.

7. Serve with the Chicken Tagine with Almonds and Raisins.

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