Ingredients
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For the plantain:
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1/3 cup Coconut oilFor frying
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2 Plantain
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1 tablespoon Sweet-and-Sour sauceOptional
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For the salad:
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4 cups baby Spinach
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2 Italian Tomato
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1 pack Vegan chicken
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1 tablespoon Pine nuts
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2 tablespoons Balsamic vinegar glaze
Directions
Fried plantain well accompanies this spinach salad with vegan chicken. To fry the plantain we have used coconut oil, which infuses the plantain with a sweet scent. This dish is quickly whipped up: your kids will love it and it helps to break the routine of ‘same old’ flavours.
To prepare it, heat the coconut oil in a pot, then fry the plantain rounds until they’re golden-brown. Slice the vegetables and put them in a large salad bowl. In a skillet, cook the vegan chicken. Mix the chicken with the vegetables, drizzle with balsamic vinegar glaze and sprinkle with pine nuts.
Serve the plantain with the salad on the side and, if desired, a drizzle of sweet-and-sour sauce.
Enjoy!
Steps
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1
Done
5 minutes
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Slice and dicePeel the plantain and slice it into rounds. Rinse the spinach and tomatoes, pat them dry, then roughly chop the spinach and dice the tomatoes. Transfer them to a salad bowl. |
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2
Done
10 minutes
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Fry the plantainHeat the coconut oil in a pot. When it starts too sizzle, add the plantain in small batches. Cook for 3 minutes on each side until they are golden-brown. Transfer them to a plate lined in absorbent paper and repeat with the next batch. |
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3
Done
5 minutes
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Cook the vegan chickenIn a skillet cook the vegan chicken for a few minutes (it typically comes in oil, so no need to add any in the pan). When it starts to crisp, take off the heat and transfer to the salad bowl with the spinach and tomato. Mix well and drizzle with balsamic vinegar glaze. Sprinkle with pine nuts and mix again. |
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4
Done
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ServeServe your plantain with the salad on the side. If desired, drizzle the plantain with sweet-and-sour sauce. |
