1 bunch watercress (kapisi vai) 1 cucumber 1 vi, peeled and diced (use green mango, pineapple or pawpaw if vi is not in season) ½ guava (or firm mango) 2 green banana 2 ripe banana 1 tsp virgin coconut oil
For the dressing:
2 lemons 1 tbsp sugar or honey ½ tsp canola, virgin coconut or olive oil Salt and pepper
Boil the bananas in their skin for about 10 minutes.
Drain, peel and set aside.
Pick the watercress, discarding woody stems.
Peel and dice the cucumber and cut the guava into pieces and place in a bowl.
Add the vi.
Remove skin from ripe bananas.
Cut the cooked green bananas and the ripe bananas into slices and grill. (Note: ripe bananas will only take 2 minutes, the green about 5 minutes.)
When cooked set aside and allow to cool.
For the dressing, squeeze the juice of the lemons into a bowl, making sure there are no pips or pith remaining.
Mix juice with the oil and sugar until completely dissolved.
Mix all the greens and fruit, except the grilled bananas, in a large bowl with the dressing.