Vegan Black Bean and Plantain Bowl with Lime Salsa

• 150 g Long-grain white rice
• 1 ¼ tsp Fine sea salt
• 2 medium Tomato, ripe but firm
• 1 large Lime, juicy
• 15 g Fresh coriander
• 1 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• ½ tsp Chili flakes
• 400 g Canned black beans
• 1 large Plantain, yellow with a few black spots
• 1 medium Avocado, ripe

1. Rinse the rice until the water runs mostly clear. Tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on low for 12 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
2. Meanwhile, dice the tomato and finely chop most of the fresh coriander, reserving a little for serving. In a mixing bowl, toss the tomato with the juice of half the lime and a pinch of the fine sea salt. Set aside to get juicy while you cook the rest.
3. Peel the plantain and slice it on a slight diagonal into about 1 cm pieces. Finely chop the yellow onion and crush the garlic. Cut the avocado into slices and squeeze over a little of the remaining lime juice to keep it bright.
4. Heat 1 tbsp of the olive oil in a large frying pan over medium heat. Add the plantain in a single layer and cook for 3 to 4 minutes per side until golden and caramelised, then transfer to a plate. Sprinkle with a pinch of the fine sea salt.
5. Add the remaining 1 tbsp olive oil to the same pan and cook the onion for 4 minutes until softened. Stir in the garlic, ground cumin and chili flakes and cook for 30 seconds until fragrant. Add the canned black beans (including their liquid) and simmer for 4 to 5 minutes until thickened; season with the remaining fine sea salt and a squeeze of lime to taste.
6. Divide the rice between two bowls and spoon over the spiced beans. Top with the plantain, avocado and the tomato salsa, then finish with the reserved coriander and any extra lime juice. Serve straight away while everything is warm.

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