Ingredients: Serves 2 people and is 4 of your 5 a day per person
2 x ripe plantain cut diagonally
280g tin of callaloo drained
1 x shallot onion finely sliced
½ red pepper finely sliced length then cut in half
10 x orange tomatoes cut in half
1 x clove of garlic or 1 tsp of lazy garlic
1 inch piece of scotch bonnet pepper finely diced
1 tbsp of coconut oil
4 sprays of olive oil
1 tbsp of water
Good pinch of cracked black pepper
Pinch of rock salt
1 Spray a baking tray with 2 sprays of the olive oil, then place the plantain on the baking tray then spray then plantain with 2 sprays of olive oil and place in a pre-heated oven at 200c/400f/Gas6 for 15 – 20 minutes until golden brown.
2 In a hot sauce pan add the coconut oil and turn down to a medium heat, then add the onions.
3 After about 30 seconds add the red peppers, scotch bonnet pepper, and garlic and cook for about 1-2 minutes.
4 Then add the drained tin of callaloo, the tomatoes, salt and pepper. Stir and cook for about a 1 minute, then add the water and leave to cook for about 2-3 minutes on a low heat with the lid on, stirring occasionally.
5 Then plate up and serve.