Rainbow salad with plantain chips recipe
 Make sure to use green plantain (rather than ripe plantain) for this vibrant salad, which is full of fresh fruit and vegetables coated in a zesty lime and ginger dressing. Each serving provides 397 kcal, 5.5g protein, 49g carbohydrates (of which 27g sugars), 17g fat (of which 3g saturates), 11g fibre and 0.6g salt. 1 green plantain, peeled and thinly sliced1 tsp olive oilsalt 1 green plantain, peeled and thinly sliced 1 tsp olive oil salt 1½ tsp olive oil1½ tsp reduced salt soy sauce1 lime, zest and juice1 garlic clove, crushed 15g/½oz fresh root ginger, peeled and gratedpinch cayenne pepperfreshly ground black pepper 1½ tsp olive oil 1½ tsp reduced salt soy sauce 1 lime, zest and juice 1 garlic clove, crushed 15g/½oz fresh root ginger, peeled and grated pinch cayenne pepper freshly ground black pepper 1 small red onion, chopped½ red pepper, deseeded and chopped½ yellow pepper, deseeded and chopped¼ pineapple, peeled and chopped2 tomatoes, chopped1 avocado, chopped1 courgette, choppedsmall bunch coriander, leaves and stalks roughly chopped 1 small red onion, chopped ½ red pepper, deseeded and chopped ½ yellow pepper, deseeded and chopped ¼ pineapple, peeled and chopped 2 tomatoes, chopped 1 avocado, chopped 1 courgette, chopped small bunch coriander, leaves and stalks roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper.Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool.Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine. Divide the salad between two bowls and top with the crispy plantain chips. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool. Tip the plantain into a large bowl, drizzle over the oil and season with a pinch of salt, then toss together. Arrange the slices in an even layer on the baking tray and bake for 25–30 minutes until crisp, turning halfway through. Set aside to cool. Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine. Meanwhile, using the same bowl, whisk together the ingredients for the dressing, then add the chopped red onion and leave to soften for a couple of minutes. Add the remaining salad ingredients and toss gently to combine. Divide the salad between two bowls and top with the crispy plantain chips. Divide the salad between two bowls and top with the crispy plantain chips. Recipe tips The plantain chips make a great snack on their own, so try making a double batch and storing the extra chips in an airtight container.