Banana Blossom Salad

This is soo cheap to make in Asian countries, and probably in the South West of the UK if you can grow banana blossoms!


Serves 2

1 or 2 Banana Blossom

1 tbsp white vinegar

1 tbsp curry paste (your preference)

7 tbsp coconut milk

3 tbsp peanuts lightly pan fried

2 spring onions

1 bunch of celery leaves (diced)

3 cloves of garlic

A handful of fresh mint (diced)

10 baby tomatoes (quartered)

2 small red chilis

100g Tempeh (cubed and pan fried)

Step 1

Remove the outer purple layers from the Banana blossom (about 3 petals) then wash and slice and put into a bowl.

Step 2

Add the vinegar and mix well, then leave to stand whilst you chop the other ingredients and fry the tempeh.

Step 3

Stir in the curry paste to the sliced banana blossom, then add the diced spring onions, chopped garlic, tomatoes, celery leaves, mint, chilis and coconut milk. Mix well and leave to stand for 3-4 minutes.

Step 4

Add in the remaining ingredients (tempeh and peanuts) and then plate up and eat! You can top with some sesame seeds and chopped spring onion if you wish.

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