Pomegranate and banana salad
“Steve Manfredi turns his attention to the versatile pomegranite.”
- 1 medium-sized pomegranate
- 2 ripe bananas
- 2 limes
- 1 tbsp of date syrup (or maple syrup)
- a small pinch of salt (optional)
Getting to the seeds can be messy, especially when prying them off the bitter, pithy membrane that keeps them in place. A good technique is to cut the pomegranate into quarters, immerse one at a time in a bowl of water and pull the skin back to free the seeds. Most of the pith will float and can be scooped off. Drain off the water, leaving the seeds intact.
Method
This north Indian salad is adapted from Yamuna Devi's The Art of Indian Vegetarian Cooking.
Carefully remove the seeds from a medium-sized pomegranate and place them, in a mound, in the centre of a serving plate.
Peel and slice 2 ripe but firm bananas on the diagonal so the slices are oval, not round. Arrange the banana slices around the pomegranate seeds.
For the dressing
Make a dressing with the juice of 2 limes, a tablespoon of date syrup (or maple syrup) and a small pinch of salt (optional).
To serve
Sprinkle the dressing over the salad and serve immediately; a good accompaniment to hot curries.
Serves 4.
