| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
tb |
Palm Sugar |
| 2 |
|
Pomegranates |
| 3 |
|
Bananas |
|
|
Juice of 2 limes |
|
|
Lime Dressing |
INSTRUCTIONS
This is a side-dish from the north of India. It makes a refreshing and
pretty contrast to a highly spiced dish and couldn't be simpler. Try it
next time you are having a curry meal, or use it as one of several salads
for entertaining.
Mix together the juice of 2 limes and a tablespoon of palm sugar (or
substitute brown sugar). Taste and adjust for sweet- sour balance if
necessary. Cut 2 pomegranates which have been chilling in the fridge into
quarters and twist each wedge to help free the seeds. Coax them out and
mound them in the centre of a serving dish. Slice 3 bananas and arrange
them around the peri- meter of the pomegranate seeds. Sprinkle with the
lime dressing and serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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