Ingredients:

• Tender Banana stem – 1
• Cooked baby Corn kernels – 1/2 cup
• Diced Pineapple pieces – 1/2 cup
• Minced Green chillies – 3
• Red and green Capsicum (diced) – 1/2 cup
• Spring onion (minced) – 1/4 cup
• Boiled Peanuts – 2 tsp
• Roasted sesame seeds – 1 tsp
• Pepper to taste
• Salt to taste
• Dressing:
• 2 tsp – salad oil/olive oil
• A pinch of mustard powder
• 1/2 tsp – Lemon juice
• 1 tsp – Honey

Method:

1. Slice the banana stem.
2. Soak in buttermilk with a pinch of salt. This prevents discolouration of the stem.
3. Toss in the remaining ingredients (except dressing) in a bowl.
4. Squeeze and drain the banana stem and add to the bowl. Toss well.
5. Add salt, sugar and pepper. Give it a stir.
6. Line a salad bowl with lettuce or cabbage leaves.
7. Tip the tossed vegetables into the bowl and refrigerate.
8. In a jar, add all the dressing ingredients. Shake well.
9. Just before serving the salad, add the dressing and toss well with a fork.
10. Serve with toasted garlic bread.

Recipe courtesy of Sumathy Subramaniam