Banana Flower Salad
This is a great summer salad low in kilojoules and rich in iron.
Serves 4.
Preparation time: 10 minutes
Cooking time: 20 minutes
1 banana flower or bell* (about 500g)
2 teaspoons oil
1 onion, sliced
2 cloves garlic, crushed
1 tablespoon shredded ginger
500g lean rump steak, finely sliced
2 tablespoons lime juice
2 tablespoons low salt soy sauce
3 tablespoons mint leaves
3 tablespoons coriander leaves
1 - 2 red chilli, seeded and chopped
* Available at specialist green grocers.
Discard tough outer leaves from banana bell and then finely shred. Heat oil in a wok or frypan over high heat. Add onion, chilli, garlic and ginger and cook for 3 minutes or until golden. Add shredded banana flower and cook for 8 - 10 minutes or until banana flower is tender. Add beef and cook for 5 minutes or until sealed.
Add lime and soy and cook for 2 minutes. Toss through mint and coriander and serve.
| Recipe | Banana Flower Salad |
| Servings | 4 |
| per serve | |
|---|---|
| Energy | 910kJ |
| Protein | 29g |
| Fat - Total | 8g |
| - Saturated Fat | 3g |
| Carbohydrate | 5g |
| Fibre | 3g |
| Sodium | 415mg |
| Iron | 4mg |
| Zinc | 5mg |
| Potassium | 780mg |
