Caribbean Veggie Bowl

• 150 g Basmati rice
• 200 ml Coconut milk
• 200 ml Water
• 1 tsp Fine sea salt
• 1 large Plantain, ripe
• 1 tbsp Olive oil
• 400 g Canned black beans
• 1 small Red onion
• 250 g Pineapple, fresh
• 1 small Red chili pepper
• 1 medium Lime
• 10 g Fresh coriander

1. Heat the oven to 220°C (430°F). Rinse the rice in a colander under cold water until the water runs mostly clear.
2. Put the rice in a saucepan with the coconut milk, water and 0.5 tsp of the fine sea salt. Bring to the boil, then cover and cook on the lowest heat for 12 minutes; take off the heat and leave, covered, for 10 minutes to finish steaming.
3. Meanwhile, peel the plantain and cut it into 1.5 cm slices. Toss on a baking tray with the olive oil and a pinch of the remaining salt, then roast for 15 to 18 minutes, turning once, until golden and caramelised at the edges.
4. Drain and rinse the black beans, then tip them into the saucepan you used for the rice (no need to wash it). Warm over a low heat for 3 to 4 minutes with a splash of water and a pinch of salt, just until hot.
5. Make the pineapple salsa: finely dice the pineapple and red onion, then finely chop the red chilli pepper and fresh coriander. Squeeze in the lime juice, add a pinch of salt, and toss well; let it sit for 5 minutes to meld.
6. Fluff the coconut rice with a fork and divide between two bowls. Top with the warm black beans and roasted plantain, then spoon over the pineapple salsa and finish with any extra lime juice to taste.

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