Banana and pomegranate Salad
KELA ANAR KACHAMBER

-Recipe from Yamuna mataji

            This is an appropriate year-round kachambers to serve on a buffet or salad table. I first saw it at a North Indian wedding, among numerous small salads. The smooth and sweet golden banana slices make a vivid contrast with the sharp and sweet red pomegranate seeds.

Preparation time (after assembling ingredients): 15 minutes
Serves: 4

1 medium-sized pomegranate
2 medium-sized firm bananas
2 table spoons (30 ml) fresh lime juice
1 table spoon (15 ml) maple or date sugar
¼ teaspoon (1 ml) salt (optional)

1.    Cut the pomegranate into quarters and twist each wedge to loosen the cells. Gently shake, tap, scoop and coax the cells onto a serving plate and arrange them in a neat mound in the center.
2.    Peel the bananas and slice them on the diagonal into ¼ -inch (6 mm) rounds. Arrange them in a circle around the pomegranate cells. Sprinkle with the lime or lemon juice, sweetener and salt, if desired, and serve immediately.