Name: Banana and yoghurt salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1
Ingredients: 13.60 gm desiccated coconut; 260g yoghurt; 8.00 gm brown sugar; 9.20 gm vegetable oil; 1.25 gm ground cumin; 1/2 tsp chilli powder; 1/2 tsp cumin seeds; 1/2 tsp black mustard seeds (optional); 3 ripe bananas, peeled, sliced; Small mint leaves, to serve

Banana and yoghurt salad

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Prep Time:
5 minutes

Cook Time:
5 minutes

Total Time:
10 minutes

Delight your guests with this creamy banana side salad, perfect pairing for barbecued chicken or seafood.

Ingredients:

13.60 gm desiccated coconut
260g yoghurt
9.20 gm vegetable oil
1.25 gm ground cumin
1/2 tsp chilli powder
1/2 tsp cumin seeds
1/2 tsp black mustard seeds (optional)
3 ripe bananas, peeled, sliced
Small mint leaves, to serve

Instructions:

1. Warm a frying pan over medium heat. Toast the coconut, stirring, for 1-2 minutes until it turns light golden. Reserve 2 teaspoons and transfer the rest to a bowl. Combine with yoghurt and sugar until fully mixed.
Heat the oil in a frying pan over medium heat until shimmering. Add cumin, chili powder, cumin seeds, and mustard seeds. Stir and cook until fragrant and the seeds begin to crackle. Transfer to the yogurt mixture.
Gently mix the bananas into the yoghurt mixture until fully incorporated. Garnish with the remaining toasted coconut and fresh mint leaves before serving.

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