Salads From Around The World: Jamaican Salad

Photography by  Elisa Watson  for  Nourish Magazine .

Photography by Elisa Watson for Nourish Magazine.

This salad, which again is apart of my contribution to the current issue of Nourish Magazine was inspired by my trip to the USA last year. Whilst in San Jose, I ate at the most delicious Jamaican restaurant called Back-A-Yard. The jerk tofu and plantains were totally out of this world, and I could never get them off my mind. It's not something we often get in Australia, especially with there only being one plantain grower on our soil! I was lucky enough to find a bunch of plantains in The Dandenongs a little while after I was back, but unfortunately they got eaten by my boyfriends dad who mistook them for bananas (not sure how his gut felt after seeing as though they cannot be eaten raw!!) and unfortunately I haven't come across them again since. Though I know it is very far from the real deal, and as an easy substitute for plantains I have used bananas - I still hope you guys enjoy my Jamaican inspired salad! It is especially perfect for our current summer! Please don't forget to grab a copy of Nourish Magazine available at Coles, Woolworths and news agencies across Australia. It's also available for download on the iTunes Newsstand! You will see a lot more salads from me in the issue, as well as a feature from Sarah Wilson and other amazing health cooks! 

1 cup black rice
1/3 cup coconut flakes
2 bananas
8 dried pineapple rings
1/2 cup fresh pineapple
1/2 bunch mint
juice and rind of 1 lime
1 packet firm tofu
1 tbsp coconut sugar
1 tbsp coconut oil

For the jerk rub
1 tsp ground allspice
1/2 tsp pink lake sea salt
1/4 teaspoon grated nutmeg
1/4 tsp crushed black pepper
1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/4 tsp dried thyme
1/4 tsp garlic powder
1/8 teaspoon ground cloves
1 tsp dried scallions (green onions) or chives
1/2 tsp ground ginger
1 tbsp coconut sugar



Place black rice in pot of boiling water and simmer for 15-20 minutes until tender.

In a small food processor, throw in all spices for the jerk rub and blitz until a fine powder is formed and ingredients are combined. Place spice mix into a bowl. Cut tofu into 1cm thick pieces and rub in spice mixture. Place on a grill for 10 minutes or until golden on each side. I do a dry grill however if you're worried about sticking simply spray grill with coconut or rice bran oil before.

Once rice is cooked, drain and rinse thoroughly under cold water. Remove all excess liquid and place into a bowl. Add in the fresh pineapple.

In a non stick fry pan, heat up 1 tbsp of the coconut oil. Chop up your bananas and place on pan. Sprinkle top with coconut sugar and flip once golden. As soon as bananas are golden and fried on each side remove from heat as to stop them from burning.

Add bananas into the rice mixture, and cut up all but 3-4 of the dried pineapple rings and mix through. Add in the flaked coconut, lime juice and lime rind and combine. Finely chop up 3/4 of the mint and stir through the salad. 

Kate BradleyComment