Caribbean Banana Salad

Ingredients

4 cloves garlic, crushed		4 fl oz (120 ml) white wine vinegar
2 oz (60 g) sliced pimiento-stuffed green olives		Juice of one Fairtrade lime
2 small red onions, thinly sliced		Salt and Fairtrade black pepper to taste
4 fl oz (120 ml) olive oil		2 1/4 lb (1 kg) very green, underripe Fairtrade bananas

Prep: 15 min Total: 30 min (Quick)

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1
Combine garlic, olives, onion, bay leaf, olive oil, vinegar, lime juice, salt, and pepper in a large bowl and set aside.
2
Bring a large pot of water of water to the boil. Meanwhile, cut the ends from the green bananas and slit peel lengthways; keep peel on.
3
Boil the bananas for a few minutes until they are soft, yet still firm. Drain bananas and place in a pan of icy water for approximately 5 minutes or until they are completely cold.
4
Peel bananas and cut into 2.5cm (1in) rounds. Add banana rounds to the bowl of garlic and onion mixture and toss to coat well. Sprinkle with the sliced red onion.

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