Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|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|
Combine garlic, olives, onion, bay leaf, olive oil, vinegar, lime juice, salt, and pepper in a large bowl and set aside.
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.
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.
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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