Description
Sweet, caramelised grilled plantains served with a crisp, refreshing vegetable salsa. This quick, vibrant side or snack pairs the warmth of ripe plantain with the cool freshness of tomatoes, cucumber, and spring onions for a naturally vegan, gluten-free treat.
Ingredients
2 ripe plantains
1 tomato, finely chopped
1/4 cucumber, finely chopped
3 spring onions, finely chopped
1 pinch ground black pepper
Instructions
- Prepare the Plantains: Cut off both ends, slit the skin lengthwise, peel, then cut each plantain in half and each half lengthwise for 8 pieces total.
- Grill the Plantains: Place on a grill over low heat and cook about 10 minutes, turning occasionally, until soft inside and lightly caramelised.
- Make the Salsa: In a bowl, mix tomato, cucumber, and spring onions. For a fruity twist, use pineapple instead of tomato. For heat, add chopped chili or a pinch of chili powder.
- Serve: Season salsa with black pepper and serve alongside warm grilled plantains.
Notes
- Tropical salsa variations: pineapple, mango, or papaya instead of tomato.
- Add spice with fresh chili, chili flakes, or chili powder.
- Boost freshness with chopped coriander or parsley.
- No grill? Roast plantains at 200°C (400°F) for 15–20 minutes, flipping halfway.
- Best served immediately; salsa is freshest within 2 hours.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish, Snack
- Method: Grilling
- Cuisine: Caribbean
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 10 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
