Plantain and Tomato Salad

Ingredients

• 2 slices DOLE® Tropical Gold® Pineapple 
• 2 beef tomoatoes 
• 2 DOLE Plantains 
• 4 tablespoons olive oil 
• 1 cup watercress 
• Juice of one lemon 
• 1/4 teaspoon curry powder 
• Salt and pepper, to taste
• Dash of rum (optional)

Directions

1. Peel the plantains and cook in water with a pinch of pepper and a dash of rum for about 20 minutes until done. Turn the plantains several times.
2. Meanwhile, blanch the tomatoes, remove the skins and cut into slices. Cut open the pineapple, cut two slices and remove the firm core and peel. Then cut the two slices into eighths.
3. After 20 minutes, remove the plantains from the water, allow to cool, then cut into slices and drizzle with a little lemon juice.
4. Put the plantain, tomato and pineapple pieces into a flat dish. Wash the cress and add to the dish. In a bowl, combine the remaining lemon juice with the olive oil, salt, pepper and curry powder and then pour over the salad.